Irish Potato Candy (march)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Irish | Candies, Desserts | 6 | Servings |
INGREDIENTS
| 1/4 | c | Butter, softened |
| 4 | oz | Cream cheese softened, * see |
| note | ||
| 1 | t | Vanilla |
| 1 | Confectioners' sugar, 16 | |
| ounces | ||
| 1 | Flaked coconut, 7 ounces | |
| about 2 1/2 cups | ||
| 1 1/2 | t | Ground cinnamon |
INSTRUCTIONS
In a large bowl, with an electric beater on medium speed, cream together the butter and cream cheese. Beat in the vanilla and confectioners' sugar. With a spoon, stir in the coconut. Roll the mixture between your hands to form small potato-shaped candies or roll into small balls. Place the cinnamon in a shallow dish. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm. Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier" potatoes, roll the candies a second time in additional cinnamon after they've chilled. This recipe comes from; Mr. Food® Cool Cravings ISBN 0-688-14579-5 Published in 1997 Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings Posted to recipelu-digest Volume 01 Number 566 by PLK1028 <PLK1028@aol.com> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 130
Total Fat: 14.8g
Cholesterol: 43.6mg
Sodium: 90.4mg
Potassium: 127.7mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 3.6g
Protein: 3.4g