Post by marlaoh on Nov 16, 2004 8:38:29 GMT -6
DIABETIC DEEP-CHOCOLATE COCONUT BALLS
Yield: 84 balls
1/2 c. vegetable shortening
3 oz. unsweetened baking chocolate
1-1/2 c. granulated sugar replacement (Splenda)
1/2 c. granulated fructose
4 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1/3 c. unsweetened flaked coconut
In a double boiler or microwave, melt shortening and baking chocolate.
Pour into a mixing bowl. Beat in sugar replacement and fructose.
(Mixture will look curdled.) Add eggs, one at a time, beating well after
each addition. Beat in vanilla. Stir in flour, baking soda, and salt.
fold in coconut. Cover and chill at least 2 hours. Shape dough into
balls, and place on lightly greased cookie sheets. Bake at 350-F for 8-9
minutes. Move to cooling racks.
Exchanges: One ball equals: 1/4 bread...1/4 fat...33 calories...3 gm
carbohydrates
--------------------------------------------------------------------------------
Yield: 84 balls
1/2 c. vegetable shortening
3 oz. unsweetened baking chocolate
1-1/2 c. granulated sugar replacement (Splenda)
1/2 c. granulated fructose
4 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1/3 c. unsweetened flaked coconut
In a double boiler or microwave, melt shortening and baking chocolate.
Pour into a mixing bowl. Beat in sugar replacement and fructose.
(Mixture will look curdled.) Add eggs, one at a time, beating well after
each addition. Beat in vanilla. Stir in flour, baking soda, and salt.
fold in coconut. Cover and chill at least 2 hours. Shape dough into
balls, and place on lightly greased cookie sheets. Bake at 350-F for 8-9
minutes. Move to cooling racks.
Exchanges: One ball equals: 1/4 bread...1/4 fat...33 calories...3 gm
carbohydrates
--------------------------------------------------------------------------------