Chocolate balls

20 servings

Ingredients

Quantity Ingredient
½ cup Margarine,room temp
2 tablespoons Sugar
⅓ cup Liquid sugar substitute
1¼ cup Flour
3 tablespoons Cocoa
½ teaspoon Salt
¼ cup Chopped nuts
2 tablespoons Raisins

Directions

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 ½ 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 ½ 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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