3/4 cup flaked coconut
1/2 cup butter
1 (8 ounce) package dates, chopped
3/4 cup chopped pecans
1/2 cup egg substitute
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
3 1/2 cups crispy rice cereal
Preheat oven to 350 degrees F. Bake coconut, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
Melt butter in a large skillet over low heat. Add dates and pecans; cook over low heat, stirring constantly until dates are softened. Cool to touch (about 5 minutes).
Beat egg substitute and SPLENDA® Granulated Sweetener for 3 minutes at medium speed with an electric mixer; add to date mixture. Cook over low heat, stirring constantly, until mixture thickens (about 3 minutes). Stir in rice cereal.
When cool to touch, shape into 1-inch balls. Roll in toasted coconut.
Yield: 36 balls
Per ball: 80 calories, 8g carbs, 1g fiber, 1g protein
Note: This is a Splenda recipe and photo. This recipe will work for most diabetics as there is no added sugar - the sugar/carbs are from the natural sugars which are absorbed into the body more slowly. You can lower that by using unsweetened coconut which is what I do. As always, diabetics must watch the quantity you eat. 1 or 2 a day is all you need to satisfy your sweet tooth.
When cool to touch, shape into 1-inch balls. Roll in toasted coconut.
Yield: 36 balls
Per ball: 80 calories, 8g carbs, 1g fiber, 1g protein
Note: This is a Splenda recipe and photo. This recipe will work for most diabetics as there is no added sugar - the sugar/carbs are from the natural sugars which are absorbed into the body more slowly. You can lower that by using unsweetened coconut which is what I do. As always, diabetics must watch the quantity you eat. 1 or 2 a day is all you need to satisfy your sweet tooth.
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