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3 oz cream cheese, softened
1 cup powdered sugar replacement
2 tbsp water
1 tsp vanilla extract

Instructions:
Beat cream cheese until fluffy. Stir in sugar replacement, water and
vanilla extract. (Dought may be divided into parts and different
flavorings and/or food color added to each part as suggested in various
recipes.) Knead or work with the hand until dough is smooth. Use as
directed in the recipes. Yield: 1 cup (250 ml) Exchange, full recipe: 4
fruit
6 fat

1 cup semisweet chocolate chips
1/3 cup smooth gf peanut butter
2 tbsp corn syrup
1 1/2 cup cooked red kidney beans
1/2 tsp ground cinnamon
1 1/2 cup mini gf marshmallows
1/4 cup chopped nuts

Instructions:
Use gluten-free ingredients for someone on a celiac diet.

Spray 9 inch square cake pan with non-stick vegetable spray, or line
pan with waxed paper.

Melt chips and peanut butter in a large saucepan over low heat,
stirring until smooth. (Or microwave at medium ...

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

Instructions:
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)

1 recipe - basic creme center
30 each bing cherries, including pits and s, tems
1/2 recipe - semisweet dipping chocolat, e

Instructions:
SOURCE: The Diabetic Chocolate Cookbook by Mary Jane Finsand -
copyright 1984.
Wrap Basic Creme Center dough around each cherry; chill thoroughly. Dip
in chocolate and dry completely.
YIELD: 30 cherries
EXCHANGE, 1 cherry: 1/3 bread and 1/2 fat
CALORIES, 1 cherry: 31
Servings: 30

1 1/4 cup all-purpose flour -- plus
1 tbsp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 cup sugar -- divided
1/2 cup unsweetened cocoa powder --
1 plus
1 tbsp unsweetened cocoa powder
1 cup water
1/4 cup margarine -- plus
2 tbsp margarine -- softened
1 1/2 tsp vanilla extract
5 egg whites -- room
1 temperature
12 oz cranberries -- fresh
1/2 tsp ground cinnamon
3 tbsp rum
16 oz vanilla yogurt, lowfat
1 cup vanilla ice milk --
1 softened
1 oz unsweetened ...

3 oz pkg. cream cheese - softened
1 cup powdered sugar replacement
2 tbsp water
1/2 to 1 ts. mint flavoring
1 food color as desired

Instructions:
SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand-
copyright 1982.
Beat cream cheese until fluffy. Stir in sugar replacement, water,
flavoring and food color. Dough may be divided into parts and different
flavoring and food color added to each part. Knead or work with hand until
dough is smooth. ...

1 lb milkcote =or=-
1 lb whitecote chocolte
1 cup crunchy cereal
1 watermelon seeds any other crunchy, food

Instructions:
In the top of a double boiler, melt coating over hot, noit boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break into
pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brand, Milwaukee, Wis. 53201 RECIPE CLIPPED By Jim ...

1 info/help

Instructions:
Raisins dates, or half pecans or walnuts may be dipped in dietetic
chocolate coating, seperated and placed on waxed paper and chilled until
firm.

Clusters may be made by mixing the melted coatings with raisins, nuts, or
cereals. Place on waxed paper, chill until firm. Strawberries may be
patially or entirely dipped in coating. Serve the same day as dipped.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By
Mildred ...

1 package (8 0z. size) cream cheese
3/4 cup finely chopped pecans
1 milkcote or whitecoat chocolate

Instructions:
Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecote or milkcote chocolate coating.
Makes about
25 balls.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brafd, Milwaukee, Wis. 53201
Servings: 25

1 lb milkcote or whitecoat chocolate
1 cup crunchy cereal watermelon seeds or, any other crunchy

Instructions:
In the top of a double boiler, melt coating over hot, not boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break into
pieces. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

From: Jeffrey Dean ...