| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candy | 8 | Servings | |
INGREDIENTS
| 1 1/4 | c | (310 mL) unsweetened coconut |
| 1/2 | c | (125 mL) milk |
| 2 | ts | (10 mL) unflavored gelatin |
| 1 | ts | (5 mL) cornstarch |
| 1 | ts | (5 mL) vanilla extract |
| 1 | Recipe Semisweet Dipping Chocolate |
INSTRUCTIONS
From: kyoung@prstorm.bison.mb.ca (kyoung) Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand Combine 1/4 cup (60 mL) of the coconut, the milk, the gelatin and cornstarch in blender; blend until smooth. Pour into small saucepan, cook and stir over medium heat until slightly thickened. Remove from heat and stir in vanilla and remaining coconut. Form into 8 bars, allow to firm and cool completely and dip in chocolate. Exchange 1 bar: 2/3 full-fat milk, 1 fat, Calories 1 bar: 133. REC.FOOD.RECIPES ARCHIVES /MISC DIABETIC RECIPE From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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