Diabetic chocolate balls
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine,room temp |
| 2 | tablespoons | Sugar |
| ⅓ | cup | Liquid sugar substitute |
| 1¼ | cup | Flour |
| 3 | tablespoons | Cocoa |
| ½ | teaspoon | Salt |
| ¼ | cup | Chopped nuts |
| 2 | tablespoons | Raisins |
Directions
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 ½ 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 ½ 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