Title: Diabetic Chocolate Balls
Categories: Chocolate Diabetic Cookie
Yield: 20 Servings
| 1/2 | c | Margarine,room temp |
| 2 | tb | Sugar |
| 1/3 | c | Liquid sugar substitute |
| 1 1/4 | c | Flour |
| 3 | tb | Cocoa |
| 1/2 | ts | Salt |
| 1/4 | c | Chopped nuts |
| 2 | tb | Raisins |
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 1/2 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 1/2 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