Need diabetic candy recipes - Marilyn

[NancyRogers]

Since Christmas is coming soon, I would like to get as many Diabetic Candy recipes as I can. I like to make things to give for gifts and I have several people that are Diabetic. Thanks in Advance.

Marilyn in Ohio
[e-mail]

[Barbie4]

I hope these help. Enjoy!!
Happy Holidays!!

Sugar Free Chocolate Pecan Fudge

1 env. unflavored gelatin
1/4 c. water
1 sq. unsweetened chocolate 1/8 tsp. cinnamon
1 tsp. sweet & Low liquid
1/4 c. water
1/2 c. evaporated milk 1/2 tsp. vanilla
1/4 c. chopped pecans

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk exchange and 1/2 fat exchange.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sugar Free Peanut Butter Balls

1 cup margarine
2 tablespoons granulated artificial sweetener
1 teaspoon vanilla extract
2 tablespoons water
2 cups all-purpose flour
1 egg white
1/2 cup chopped peanuts

Preheat oven to 350°F. Beat margarine and sugar till fluffy. Add vanilla, water, and flour, mixing well. Refrigerate 1 hour. Form into 1 inch balls, dip into beaten egg white and roll into peanuts. Place on ungreased cookie sheets. Bake 10 to 12 minutes. Store in an airtight container.

[April B.]

Chocolate Truffles

Ingredients

1 oz unsweetened chocolate
4 tsp low fat cream cheese
1/4 cup graham cracker crumbs
4 tsp powdered sugar substitute
1 tbsp ground almonds

Directions

Melt chocolate in small bowl over pan of hot water; remove from heat.
Beat in cream cheese. Add graham cracker crumbs and sweetener; mix
well.

Refrigerate until chilled. Form into nine small balls. Roll in ground
almonds to coat. Store in cool place. Serve at room temperature.
Makes 9 truffles (4
1/2 servings)

Each serving 2 truffles, 80 calories 6 g carbohydrate, 2 g protein, 6
g total fat 1 Fruit Choice, 1 Fat

Servings: 5

[April B.]

Layered Custard Bars Recipe

1 cup flour
1/8 tsp salt
8 tbsp butter, cold
2 tbsp liqueur, almond
16 oz peaches, canned, no sugar
2 eggs
1/2 cup pourable fruit, peach
1 tbsp butter, nelted
1/4 cup almonds, sliced
1/4 tsp cinnamon, ground

For pourable fruit, you may substitute 6 tb peach fruit spread
combined with 2 tb warm water. If almond liqueur is unavailable, you
may substitute 2 tb apple juice concentrate AND 1/2 ts almond
extract. Preheat oven to 350. Combine flour and salt in medium bowl.
Cut in butter with pastry blender or two knives until mixture
resembles coarse crumbs. Add liqueur; mix well. Press dough evenly
onto bottom of 8" square baking pan. Bake 15 minutes, until set.
Arrange peaches evenly over partially baked crust; if using fruit
halves, cut into slices first. Combine eggs and pourable fruit; mix
until well blended. Pour evenly over peaches; set aside. Melt
butter; add almonds and cinnamon and mix lightly. Sprinkle almond
mixture evenly over egg mixture. Bake 20-25 minutes, until almonds
are golden brown and custard is set. Cool completely on wire rack.
Cut into bars. Serve at room temperature or chilled. Refrigerate
leftover bars.

Servings: 12

[April B.]

Check out Splender, sugar substitute

www.splenda.com
Or
www.diabeticgourmet.com/recipes/
I hope this helps

April B.

[April B.]

Sugar Free Chocolate Fudge
2 packages (8 oz. each) cram cheese, softened
2 squares(1 oz. each) unsweetened chocolate, melted and cooled
24 packets artifical sweetener(equivalent to 1 c. sugar)
1 teaspoon vanilla extract
1/2 c. chopped pecans

In a small bowl beat the softened cream cheese, choclate, sweetner
and vanilla until smooth; stir in the pecans. Pour into an 8 inch
foil lined baking pan. Cut into 16 squares. Serve chilled.
Mutrition info: Serving size: 1 piece. Exchanges 3 fat,
carbohydrates: 5 grams, calories 147, protein 3 gm, fat 14 gm,
cholesterol 31 mg.
Note:You could probably use reduced fat or fat free cream cheese to
cut down on the fat c.ount