Butter rum patties
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Puffed rice - unsweetened |
| 3 | tablespoons | Granulated sugar replacement |
| 2 | Egg whites | |
| 2 | teaspoons | Butter rum flavoring |
| 1 | teaspoon | Vanilla extract |
Directions
SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand- copyright 1982. MM format by Ursula R. Taylor.
Pour puffed rice into blender and work into a powder. Pour into large bowl or food processor and add remaining ingredients. Work with wooden spoon or steel blade until mixture is completely blended; mixture will be sticky.
Form into 20 patties. Place patties on an ungreased cookie sheet and bake at 300 degrees F (150 degrees C) for 15 to 20 minutes, or until surface feels dry.
YIELD: 20 patties EXCHANGE 1 patty: ⅕ bread exchange CALORIES 1 patty: 23 (not to be used only by diabetics!!) Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@...> on Oct 08, 1998, converted by MM_Buster v2.0l.