| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies, Diabetic, Holiday | 32 | Servings | |
INGREDIENTS
| 13 | oz | Evaporated skim milk |
| 3 | tb | Cocoa |
| 1/4 | c | Margarine, imitation |
| 1 | tb | Sugar substitute |
| 1 | ds | Salt |
| 1 | ts | Vanilla extract |
| 2 1/2 | c | Corn flake crumbs |
| 1/4 | c | Nuts; finely chopped |
INSTRUCTIONS
Combine evaporated milk and cocoa in saucepan. Cook and beat over low heat until cocoa in dissolved. Add butter, sugar replacement, salt and vanilla extract. Bring to a boil; reduce heat. Cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes. Divide in half; roll each half into a tube 8 inches long. Roll tubes in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut in 1/4 inch slices. Yield: 64 slices Exchanges 2 slices: 1/2 bread, 1/2 fat Recipe By : The Complete Diabetic Cookbook Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 23:41:04 +0000 From: Patti McCoy <[email protected]>
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