Filus59602
Senior Cook
Peanut Butter-Chocolate Balls
Dessert du Jour - e-mail
To reduce Carbs...use Powdered Sugar Replacement (recipe below)
1 1/2 cups peanut butter, creamy
1/4 cup Butter or margarine
2 cups powdered sugar
1 teaspoon vanilla
2 cups semisweet chocolate chips
1/3 cup paraffin -- grated
Mix peanut butter, powdered sugar, butter or margarine and vanilla
together well. Shape into balls or logs, as you desire. Chill for 30
minutes or more.
Melt chocolate chips and paraffin in a small, heavy sauce pan or the
top of a double boiler.
Stick a toothpick or candy fork into the balls or logs and dip into
the chocolate. Drain and place on waxed paper. Allow the chocolate to
harden.
Makes about 90 1-inch balls.
Great for Christmas Cookie/Candy gifts.
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Per Serving: 58 Calories; 4g Fat (54.8% calories from fat); 1g
Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 26mg
Sodium. ++++ Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2
Other Carbohydrates.
POWDERED SUGAR REPLACEMENT
Source: Diabetic Candy, Cookie & Dessert Cookbook - by Mary Jane
Finsand
(Yield: 4 cup (1000 mL)
2 cups (500 mL) nonfat dry milk powder
2 cups (500 mL) cornstarch
1 cup (250 mL) granulated sugar replacement (Splenda)
Combine all ingredients in food processor or blender. Whip until well
blended and powdered.
Exchange: 1/4 cup (60 mL): 1 bread, 1/2 nonfat milk, 1/2 bread ++++
Calories 1/4 cup (60 mL): 81
Dessert du Jour - e-mail
To reduce Carbs...use Powdered Sugar Replacement (recipe below)
1 1/2 cups peanut butter, creamy
1/4 cup Butter or margarine
2 cups powdered sugar
1 teaspoon vanilla
2 cups semisweet chocolate chips
1/3 cup paraffin -- grated
Mix peanut butter, powdered sugar, butter or margarine and vanilla
together well. Shape into balls or logs, as you desire. Chill for 30
minutes or more.
Melt chocolate chips and paraffin in a small, heavy sauce pan or the
top of a double boiler.
Stick a toothpick or candy fork into the balls or logs and dip into
the chocolate. Drain and place on waxed paper. Allow the chocolate to
harden.
Makes about 90 1-inch balls.
Great for Christmas Cookie/Candy gifts.
- - - - - - - - - - - - - - - - -
- -
Per Serving: 58 Calories; 4g Fat (54.8% calories from fat); 1g
Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 26mg
Sodium. ++++ Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2
Other Carbohydrates.
POWDERED SUGAR REPLACEMENT
Source: Diabetic Candy, Cookie & Dessert Cookbook - by Mary Jane
Finsand
(Yield: 4 cup (1000 mL)
2 cups (500 mL) nonfat dry milk powder
2 cups (500 mL) cornstarch
1 cup (250 mL) granulated sugar replacement (Splenda)
Combine all ingredients in food processor or blender. Whip until well
blended and powdered.
Exchange: 1/4 cup (60 mL): 1 bread, 1/2 nonfat milk, 1/2 bread ++++
Calories 1/4 cup (60 mL): 81
