| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Chocolate, Diabetic, Cooky/bars |
20 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine,room temp |
| 2 |
tb |
Sugar |
| 1/3 |
c |
Liquid sugar substitute |
| 1 1/4 |
c |
Flour |
| 3 |
tb |
Cocoa |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Chopped nuts |
| 2 |
tb |
Raisins |
INSTRUCTIONS
Sprinkle sweet granuated sugar substitute, as necessary. Cream
together margarine and sugar until light and fluffy. Add vanilla and
sugar substitute to creamed mixture. Beat at medium speed for 1/2
minute.
Stir together flour, cocoa and salt to blend. Add to creamed mixture
and mix at low speed about 1 minute or until blended. Add nuts and
raisins to dough. Mix lightly. Shape into balls using 1 tablespoonful
of dough per ball. Place balls on a cookie sheet that has been lined
with alumiun foil or sprayed with PAN spray. Bake at 325 F for 20-25
minutes or until slightly firm. Remove form oven and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room temperature and
serve two balls per serving.
Variation: Chocolate Mint Balls: Add 1/2 teaspoon peppermint
flavoring along with 1 teaspoon vanilla instead to the 2 teaspoons
vanilla. From *Prodigy's Food and Wine-Healthy Eating Bulletin Board,
from Bridget Benjamin-PHFC09A
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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