Ingrients & Directions


1/3 c (90 mL) margarine (soft)
3 tb (45 mL) evaporated skimmed
-milk
1 ds Salt
1 ts (5 mL) vanilla extract
1/4 c (60 mL) cocoa
1 c (250 mL) Powdered Sugar
-Replacement
1 Recipe Semisweet Dipping
-Chocolate

From: [email protected] (kyoung)

Date: Thu, 26 Aug 93 10:52:09 +0200
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

Cream together margarine, milk, salt and vanilla until fluffy. Stir in
cocoa and sugar replacement. Knead or work with hands until dough is
smooth, and form dough into 60 small balls. Dip balls in chocolate, cool
completely; dip again and cool.

Exchange 1 ball: 1/3 bread, 1/2 fat. Calories 1 ball: 50.

REC.FOOD.RECIPES ARCHIVES

/MISC

DIABETIC RECIPE

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,

Yields
60 Servings