Yield: 24 drops
|1||Evnv. unflavored gelatin;|
|⅔ cup||Skim milk;|
|30||Soda crackers; crumbled|
|½ cup||Pecans; chopped fine|
|1 tablespoon||Vanilla extract;|
|½ cup||Creamy peanut butter;|
|⅓ cup||Mini chocolate chips;|
Soak gelatin in milk for 5 minutes; heat until gelatin is dissolved and mixture boils. Remove from heat and quickly add remaining ingredients. Beat with wooden spoon until mixture is thick enough to drop from a teaspoon onto waxed paper. Makes 24 drops. Refrigerate until firm.
Food Exchange per serving: ½ BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1 DROP: 76
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 09-23-95