Title: Chocolate Balls
Categories: Diabetic Check
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. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 178; CHO: 16gm; PRO: 2gm; FAT: 11gm; LOW-SODIUM DIET: Omit salt. Use salt-free margarine and unsalted nuts.

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought you and yours via Nancy O'Brion and Meal-Master.

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