TEXAS COW PATTY CANDY

1 stick butter 

2 cups Splenda or Stevia granular

1/4 cup cocoa

1/2 cup low-fat milk

1/3 cup creamy peanut butter

3 cups quick-cooking oats

1 tsp vanilla extract

In a 2-qt saucepan, combine butter, Equal or Splenda, cocoa and milk. Cook over medium heat, stirring often, until mixture begins to boil. Boil for a full two minutes, stirring often. Remove mixture from the heat and add vanilla and peanut butter. Stir until peanut butter is melting. Add the oats and stir until all the oats are covered. Drop by a teaspoon onto waxed paper or lightly buttered cookie sheets. Allow to cool fully so candy will set. 

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EASY CHOCOLATE TRUFFLES

2 cups sugar-free chocolate chips

1 teaspoon orange extract*
1 can sugar-free chocolate fudge frosting
1 cup unsweetened coconut**

Melt the chocolate chips in a medium saucepan over low heat, stirring constantly or melt in the microwave by heating 30 seconds, stir and heat a few more seconds, stir, and repeat until completely melted. Stir in the orange extract, blending well. Combine the chocolate chip mixture with the fudge frosting. Refrigerate until firm, one to two hours.

Place the coconut in a pie pan or shallow dish. Scoop the chilled chocolate mixture into 1-inch sized balls(mixture will be sticky). Roll the balls in the coconut until coated. Place each ball into foil or decorative candy cups, if desired or if giving as gifts. Store candy in the refrigerator.

Yield: 6 dozen truffles

*Other extracts may be used to suit your taste, ie peppermint, vanilla, banana, etc.
**Balls may also be rolled in very finely chopped nuts.

Note: If you have trouble controlling your blood sugar, you should probably go with the nuts rather than the coconut.  The nuts add protein to the candy.

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PENUCHE SQUARES

3/4 cup Splenda granulated 

1/2 cup Splenda Brown Sugar Blend
2/3 cup half and half cream (I use evaporated milk sometimes)
2 tablespoons butter (do not substitute margarine)
1 teaspoon vanilla extract
1/2 cup chopped pecans

Butter the sides of a heavy 2-quart saucepan. Add the Splenda granulated and Splenda Brown Sugar Blend, and cream to the saucepan. Cook the mixture over medium-high heat until the mixture comes to a boil. Reduce the heat to medium-low and continue to cook while stirring frequently, until a candy thermometer reads 236 degrees or mixture reaches the soft-ball stage. This will take approximately 15 to 20 minutes. Remove the pan from the heat. Add the butter and vanilla extract but do not stir. Cool, without stirring, until mixture reaches 110 degrees. This will take about 50 minutes.

When mixture has cooled, add the pecans and beat with a wooden spoon or a mixer with a paddle attachment until the candy thickens and just starts to lose its gloss. Very quickly pour into an 8-inch square pan that has been sprayed with nonstick cooking spray. Spread the candy evenly in the pan. 

Score into 24 squares and cut completely through when firm. The squares in the file photo below are too large for diabetic pieces! Do not over-indulge. This is a treat and may not be suitable to diabetics whose blood sugar is not controlled. 

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STRAWBERRY FUDGE BALLS

If you are looking for a Valentine treat, you might want to give this recipe a try. But diabetics remember this is a treat so quantity matters!

1 pkg (8 oz) light cream cheese, softened 

6 oz sugar-free chocolate pieces, melted
3/4 cup sugar-free cookies ie vanilla wafers or shortbread, crushed into crumbs
1/4 cup sugar-free strawberry preserves, seedless or strained
chopped plain almonds or pecans for rolling

Combine the melted chocolate with the softened cream cheese and mix until blended. Stir in cookie crumbs and preserves. Chill overnight. 

Remove from refrigerator and shape into 1-inch sized balls. Roll balls in the crushed nuts.

Note: May substitute cocoa powder for the nuts, if desired. Remember, however, that nuts are very healthy for diabetics.

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TOASTED WALNUT TRUFFLES

This is a good recipe when you really want a little special treat. This makes around 30 truffles. You should only eat a couple a day.

1 cup walnuts, finely chopped
2 cups sugar-free chocolate chips
1 cup fat-free evaporated milk
2 tsp vanilla extract

Preheat oven to 350 degrees.

Spread walnuts in a single layer on a cookie sheet. Bake walnuts, stirring once or twice during baking, until lightly browned and fragrant. This should take approximately 10 minutes. Remove from oven and set aside.

Measure chocolate chips into a heat-proof bowl and set aside.

In a small, heavy saucepan bring the evaporated milk to a boil over medium heat; pour over the chocolate. Add the vanilla extract and let sit for 2 minutes then stir until smooth.

Cool at room temperature then refrigerate two hours.

Remove from refrigerator and working with a teaspoonful at a time, form into balls by quickly rolling in hands. Place balls on a parchment-lined baking sheet. Store balls in refrigerator overnight.

Roll truffles in the toasted chopped walnuts.

Should be kept stored in refrigerator in an airtight container.

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RASPBERRY FUDGE BALLS

I do not recommend this recipe or any other candy recipe as a regular part of a diabetic's diet. I do think this is a good recipe for special occasions, holidays and/or as a gift for a diabetic.

1 brick (8-oz) low-fat cream cheese, softened

1 pkg (6-oz) sugar-free chocolate chips, melted

3/4 cup sugar-free vanilla wafer crumbs

1/4 cup seedless no-added-sugar raspberry preserves

finely chopped almonds or pecans, for rolling

cocoa powder, for rolling

Swerve powdered sugar, for rolling

In a bowl combine the softened cream cheese and the melted chocolate until well blended.  Stir in the vanilla wafer crumbs and the raspberry preserves.  Chill mixture several hours up to overnight.  Remove from 'fridge and roll mixture into 1-inch balls.  Roll the balls in the toppings listed above.

Yield: Approximately 3 dozen

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CREAMY CHOCOLATE FUDGE

Save this recipe for special occasions and limit your quantity! This may not be suitable for all diabetics.

2-8 oz. pkgs reduced fat cream cheese

2-1 oz squares unsweetened chocolate, melted & cooled
1 cup Splenda granular (or an equivalent amount of your favorite sweetener)
1 teaspoon vanilla
1/2 cup pecans chopped

In a small bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smooth. Stir in pecans. Pour into an 8 inch square pan lined with foil, cover and refrigerate overnight. Cut into 16 squares. serve chilled. Yields 16 servings.

 

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