Dietary Candy

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Recipes
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Table of Contents
Page 01: Page 02: Page 03: Page 04: Page 05: Page 06: Page 07: Page 08: Page 09: Page 10: Page 11: Page 12: Page 13: Page 14: Page 15: Page 16: Page 17: Page 18: Page 19: Page 20: Page 21: Page 22: Page 23: Page 24: Page 25: Page 26: Page 27: Page 28: Page 29: Page 30: Page 31: Page 32: Page 33: Page 34: Page 35: Intro Table of Contents Table of Contents (continued) Candy Making Article Truffles No-Bake Peanut Butter Munchies Candied Yams Out of Bounds Candy Bars Peanut Butter Fudge Candy Dandy Candy Vegetarian's Candy Peppermint Meringues Chocolate Truffles Diabetic Cream Cheese Balls Frankly Fake Fudge Frankly Fake Fudge (continued) Diet Fudge Peanut Butter Fudge Low Carb Frozen Chocolate Kisses Low Carb Reese's Cups Peanut Butter Candy Slices Maple Magic Candy Cornflake Candy Granola Candy Cherry S'Mores Turkish Taffy (continued) Turkish Taffy (continued) Turkish Taffy (continued) New Age Candy Apple Red Licorice Sugar Free Fudge Candy Dietetic Melt-Away Mints Chocolate Nut-Butter Candy Cups Chocolate Nut-Butter Candy Cups (continued) Walnut Candy

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Vegan Raw Candy Dark Chocolate Candy Homemade Marshmallows Homemade Marshmallows (continued) Diabetic Easter Fudge Diabetic Fudge Low Carb Orange Candy Fruit Candy Fruit Bar Candy Apple Nut Candy Fruit Candy Squares Date Marbles Stuffed Figs Nut Butter Date Nut Balls Angel Candy Angel Candy II Angel Food Candy Bark Candy Angel Pillows Angel Pillows (continued) Angel Meringue Candy Cloud Candy-Cookies Angel Macaroons Gluten Free Fudgies Gluten Free Pioneer Potato Candy Vegetarian Old Fashioned Fudge Vegetarian Old Fashioned Fudge (continued) Cranberry Jello Candy Low Fat Candy Bar Pie Mulberry Fudge Bon Bon Jovi Diet Candy Chocolate Mint Truffle Squares Low Carb Chocolate Truffles Gluten Free Toffee Butter Crunch

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Candy Making
Making candy at home can be a fun and even a special event. You can personalize candy, making it special for someone special! In addition, making your own gumdrops, lollipops, fudges, truffles or taffy can lead to tasty candies that taste better than "store bought".

Candy making tips:

Always use the recommended size saucepan. If you use a different sized pan you can negatively affect the quality and cooking time. If a size is not stated, then size is not important. Never double a candy recipes. When you try this, you change the cooking time specified in the recipe and this could result in a failed batch of candy - and quite the mess not to mention the waste! A cool, dry day is best for making candy. Heat, humidity and altitude can affect quality. If the best time for you is on a humid day, cook the candy to a temperature a degree or so higher than the recipe specifies.

i bto prevent crystallization. In Always dissolve sugar completely over a low heat ee addition, use a heat-safe spatula to scrape down the sides of your pan to get any Fr grains absorbed into the mixture. When the candy reaches the boiling stage, do not stir it until it is cool. Opposite the heating process, you never want to stir the candy nd during the cooling process. sa es Always use a reliable candytthermometer, checking your candy thermometer for i n in water and bring it to boiling. The thermometer accuracy. Do this by placing it F should read 212-degrees at the boiling point. To get an accurate reading, be sure the
thermometer stands upright in cooking mixture and the bulb does not rest on bottom of pan. Read it at eye level; watch temperature closely. After 200-degrees, temperatures go up very quickly. If the reading is too high or too low, take the difference into account when testing your temperature while making candy. If you don't have a thermometer, use the cold water test. Using a clean spoon, drop small amount of cooking mixture into a cupful of very cold water. Test hardness with fingers (see candy cooking test chart). If candy does not pass test, continue cooking. Repeat water test with clean water.

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Truffles
Ingredients: 4 cups carob 1/8 teaspoon artificial sweetener 1 teaspoon powdered instant coffee 1 cup finely chopped peanuts Directions: Melt carob in double boiler. Add artificial sweetener to melted carob and stir well. You may use molds for fancy-shaped truffles or place mixture in a bowl to cool. When cool enough to form a ball, form into 1-inch diameter balls and roll in either instant coffee or chopped peanuts (not both). Place on waxed paper.

anfor 20 minutes to set. Place truffles in refrigerator ss ne Calories: 57.2 t Fi Protein: 1.88g
Sodium: .097mg Cholesterol: .806mg Fat: 3.02g Carbohydrates: 5.88g Exchanges: 1/4 Bread/Starch; 1/2 Fat

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No-Bake Peanut Butter Munchies

In just 10 minutes, you can have a batch of these nutty, chewy, wholesome treats to pass around. Ingredients: 2 tablespoons margarine 2 tablespoons creamy reduced-fat peanut butter spread 3 cups miniature marshmallows (about 6 ounces) 2-1/2 cups low-fat granola 3 tablespoons dark raisins Directions: Spray an 8-inch square baking pan with vegetable cooking spray. Set aside. In a large saucepan, combine margarine and peanut butter. Cook peanut butter mixture over low heat, stirring frequently, until melted and smooth, about 1 minute. Add marshmallows; cover and cook, stirring occasionally, until marshmallows melt, about 5 minutes. Remove from heat.

es Stir in granola andn t raisins. isquares. Spread mixture into prepared pan and F cool. Cut into 16
Each Peanut Butter Munchie contains: Calories: 224 Protein: 4g Fat: 8g Sodium: 207mg Carbohydrates: 36g

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Candied Yams
While not "officially" candy, these are so tasty, they'll satisfy a candy craving! A small amount of margarine and orange juice give these yams lots of flavor but little fat. Ingredients: 3 medium yams (1-1/2 cups) 1/4 cup brown sugar, packed 1 teaspoon flour, sifted 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon orange peel 1 teaspoon soft tub margarine 1/2 cup orange juice

Directions: Cut yams in half and boil until tender but firm (about 20 minutes). When cool enough to handle, peel and slice into 1/4-inch thickness. Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel. Place half of the sliced yams in a medium-sized casserole dish.

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Sprinkle with spiced sugar mixture. Dot with half the amount of margarine. Add a second layer of yams, using the rest of the ingredients in the same order as above. Add orange juice. Bake uncovered in oven preheated to 350 degrees for 20 minutes. Makes 6 servings--Serving size: 1/4 cup Nutrition information per serving: Calories 110; Fat less than 1g; Saturated fat less than 1g; Cholesterol 0mg; Sodium 115mg

From http://www.fitnessandfreebies.com/

Out of Bounds Candy Bars

Ingredients: 5 cups unsweetened puffed rice 3 tablespoons granulated frutose Two egg whites 2 teaspoon butter rum flavoring 1 teaspoon vanilla extract Directions: Pour rice in blender and work to a powder. Pour into a large bowl or food processor. Add remaining ingredients. Work with a wooden spoon or steel blade until mixture is completely blended. (Mixture will be sticky.) Form into 20 patties.

Place patties on an ungreased cookie sheet. Bake at 300-degrees for 20 minutes or until surface of patties feel dry.

an Recipe makes 20 servings. ss ne per candy: t Nutrition information Fi Calories: 23

Carbohydrates: 3g Exchange: 1/5 Bread

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Peanut Butter Fudge Candy

Ingredients: 3/4 cup diet margarine 1 cup peanut butter 3-2/3 cups confectioners' sugar Directions: Lightly grease a 9 x 9-inch baking dish. In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth.

m ountil well blended. Stir in confectioners' sugar, a little at a time, c s. e Pat into prepared pan and chill until firm. bi ee Cut into 1-inch squares. Fr nd Nutrition information per three, one-inch pieces: sa Calories: 188 es Fat: 11g itn F Sodium: 166mg

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Dandy Candy
Ingredients: 2 tablespoons butter, softened 1 tablespoon light corn syrup 1/2 teaspoon vanilla Four pinches salt 1 cup powdered sugar Decorating candy sprinkles Directions: In a mixing bowl, coat the bowl with butter, then leave the remaining butter in the bowl.

om and mix well. Add corn syrup, vanilla and salt to the bowl. Stir c s. Add powdered sugar. Stir and mix well. e bi Remove mixture from mixing bowl and place on a clean counter ee top or cutting board. Pound, squeeze and roll candy until it feels Fr smooth. Roll candy into small balls, about the size of a walnut. Roll nd the balls in a bowl of sprinkles. Place on a plate, cover with plastic sa wrap and refrigerate. s ne it Ftastes best when cold! Recipe makes about 20 Note: The candy
candies. Nutrition information per candy: Calories: 37 (Calories from Fat: 11); Total Fat: 1.2g; Saturated Fat: 0.7g; Cholesterol: 3mg; Sodium: 44mg; Carbohydrate: 6.8g; Dietary Fiber: 0g; Protein: 0g

From http://www.fitnessandfreebies.com/

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Vegetarian's Candy
Ingredients: 1/2 cup peanut butter 1/2 cup sesame seeds 1/4 cup wheat germ 4 tablespoons brown rice syrup 1 teaspoon lemon extract (opt) 1/4 cup raisins 1/4 cup peanuts 1/4 cup ground walnuts or almonds Directions: Toast seeds and wheat germ at 350 degrees for 10 minutes.

om Cream together syrup and peanut butter..c es bi Add extract. ee Fr Add seeds, raisins, nuts and wheat germ. nd With hands form into 12-15 balls. sa es Roll into nuts. itn F

Wrap in cellophane or just place in a airtight container in the refrigerator.

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Peppermint Meringues
These literally melt in your mouth! Ingredients: 2 egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1/2 cup sugar 2 peppermint candy canes, crushed Directions: In a mixing bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy.

an hours. Turn off heat; leave cookies in Bake at 225 degrees for s s1-1/2for at least one hour or until cool. the oven with the door ajar ne t Fi container. Store in an airtight
Yield: 3 dozen Nutritional analysis per cookie: Calories: 21; Sodium: 12mg; Cholesterol: 0; Carbohydrate: 5g Protein: trace; Fat: 0; Fiber: 0 Diabetic Exchange: 1/2 fruit

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Chocolate Truffles
Ingredients: 1 oz unsweetened chocolate 4 teaspoons low fat cream cheese 1/4 cup graham cracker crumbs 4 teaspoons powdered sugar substitute 1 tablespoon 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) Nutritional information per serving: Calories: 80 Carbohydrate: 6g Protein: 2g Total fat: 6g Exchanges: 1 Fruit, 1 Fat

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Diabetic Cream Cheese Balls

Ingredients: 1 package (8 ounce size) cream cheese 3/4 cup finely chopped pecans 1 milkcote or whitecoat chocolate Directions: Cream the cream cheese and add pecans. Chill until cheese will form balls.

om Dip balls into melted whitecote or milkcote chocolate coating. c s. e Makes about 25 balls. bi ee Fr nd sa es itn F

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Frankly Fake Fudge

Ingredients: 1 cup 2-percent milk 3/4 cup unsweetened cocoa powder 5 tablespoons unflavored gelatin (5 packages) 1 cup water 1/2 cup sweetener equal to sugar** 1 teaspoon artificial brandy extract Directions: In small saucepan, combine milk and cocoa. Whisk until there are no lumps of cocoa. Cook over medium heat, stirring for about 5 minutes or until thickened. (This cooks out the raw cocoa taste.) In another small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Heat over low heat, stirring, until gelatin dissolves. Stir into cocoa mixture. Stir in sweetener (artificial sweetener like SugarTwin equivalent to 1/2 cup sugar) and brandy extract. Remove from heat.

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Pour into 8 inch square baking dish. Let stand at room temperature 4 hours or until firm. To remove from pan, cut around edges with a sharp knife. Place dish in shallow pan of hot water for about 30 seconds just to slightly soften bottom. Loosen one corner, then quickly flip gel out onto clean cutting surface. With sharp knife, cut evenly in 10 one way and 10 the other way. Place in container, cover and refrigerate. Will keep up to 1 week in refrigerator. Makes 100 squares.
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Servings: 8 Nutrition information per 14 squares (about 1/8 of recipe): Calories: 59 Carbohydrate: 7g Protein: 7g Fat: 2g Exchanges: 1 Milk

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Diet Fudge
Ingredients: 13 oz can skim evaporated milk 3 tablespoons cocoa 1/4 cup butter 1 tablespoons granulated sugar replacement Dash salt 1 teaspoon vanilla extract 2-1/2 cup unsweetened cereal crumbs 1/4 cup nuts, very finely chopped Directions: Combine milk and cocoa in saucepan; cook and beat over low heat until cocoa is dissolved. Add butter, sugar replacement, salt and vanilla. Bring to a boil; reduce heat and cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes.

an into a tube, 8 inch long. Roll each tube Divide in half; roll eachs s half in waxed paper; chill overnight. in finely chopped nuts. Wrap ne t Fislices. Cut into 1/4 inch
Yield: 64 Slices Nutritional information per serving (2 slices): Calories: 60 Exchange: 1/2 bread and 1/2 fat

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Peanut Butter Fudge

Ingredients: 2 tablespoons peanut butter 1/3 cup nonfat dry milk powder 1 teaspoon honey 1 tablespoon water Directions: Combine all ingredients, mix well. Place on a sheet of wax paper, shape into a rectangle about 1/2 inch high. Press firmly in place.

Chill 30 minutes, cut into squares and serve. Recipe makes two servings.

Nutrition information per serving: Protein: 9g Fat: 8g Carbohydrate: 2g Sodium: 163mg Cholesterol: 2mg Calories: 147

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Low Carb Frozen Chocolate Kisses

Ingredients: 1 cup heavy cream, whipped 6 ounces soft cream cheese 2 tablespoons sour cream 1/8 cup cream and 1/8 cup water 1 package sugar-free, fat-free instant chocolate pudding Directions: Whip 1 cup cream, set aside. In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well. Stir in pudding powder and blend well. Fold into the whipped cream.

Using a pastry bag with a star tip, pipe Hershey size kisses onto a sheet pan covered with wax paper.

es Place in freezer until solid, and store in freezer. itn F

Make 150. Total=48 carbs, 0.3 carbs per piece

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Low Carb Reese's Cups

Don't get turned off by the ricotta. These are great and kind of fudgy tasting. Ingredients: 2 tablespoons butter 1/3 cup chunky (or plain) peanut butter 1 ounce unsweetened chocolate 1/3 cup ricotta 10 packets Equal 1 teaspoon vanilla Directions: Melt butter, peanut butter and chocolate in microwave. Cool slightly, then add ricotta, sweetener and vanilla. Spoon onto wax paper and refrigerate. Makes 22

an recipe: Nutrition information per total s Carbohydrates: 40 es itn F

Nutrition information per candy: Carbohydrates: 1.8g Fat: 4g Calories: 42

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Peanut Butter Candy Slices

Ingredients: 1 cup peanut butter, creamy 3/4 cup pecan nuts, chopped 1-1/4 teaspoon vanilla 1 cup of raisins, chopped 1/4 cup honey Directions: Mix all of the ingredients together.

om add more honey. If not firm enough, add more nuts or if too firm c s. e Form into 3 long rolls. bi ee Roll in finely chopped peanuts, wrap and chill until firm. Fr nd Slice into 1/2-inch slices a serve. ssand ne t Fi

From http://www.fitnessandfreebies.com/

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Maple Magic Candy

Ingredients: 2 cups real maple syrup Directions: Using a candy thermometer, in a sturdy saucepan with high sides, bring the maple syrup to a boil. Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233 degrees. Be careful that the syrup doesnt boil over - once maple syrup finally decides to boil, it really boils. When the reduced syrup has reached 233 degrees, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110 degrees. Beat the reduced syrup with a wooden spoon. Beat vigorously for several minutes.

es As you beat, the syrup gradually turns a pale caramel color and it itn to hold a shape. F becomes stiff enough

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Place in candy molds or form into patties on a plate or baking sheet and allow to cool completely. Then unmold and enjoy. Makes about 1 pound of fat free candy.

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Cornflake Candy
Ingredients: 10 cups slightly crushed cornflake cereal 2 (7 ounce) Hershey plain chocolate candy bars 2 ounces unsweetened chocolate 2 ounces paraffin wax Nutmeats (optional) Coconut (optional) Dates (optional) Raisin (optional) Directions: Melt broken candy bars, and unsweetened chocolate in double boiler with wax. Stir carefully. When all melted, mix into the 10 cups of cereal, completely coating. Either spoon onto cookie sheets, or put into large jelly roll pan, lined with waxed paper. Put in refrigerator, or freezer until firm. Break up into pieces (if in pan). Store in containers. Low fat and calories. Notes: You can add almost anything you would enjoy. If you do decide to add extra ingredients, you may want to add more chocolate. This does not have to be refrigerated once set. Source: Diabetic Association

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Granola Candy
Ingredients: 1/2 cup peanut butter 1/2 cup honey 1 cup dry milk Granola, or other cereal (Grape Nuts works great) Directions: Mix the first three ingredients in a large bowl. Shape into balls. Roll in granola.

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Cherry S'Mores
Ingredients: 1/2 cup marshmallow creme 1/2 cup dried, tart cherries 1/4 cup semisweet chocolate morsels 12 squares graham crackers (1-1/2 inch) Directions: In a small bowl, combine marshmallow creme, cherries and chocolate morsels; mix well.

om plate. Place 6 of the graham crackers on a microwave-safe c s. e Spoon a heaping tablespoon of marshmallow mixture on each bi cracker. ee Fr Top with remaining crackers. nd sa Microwave, uncovered, on High, for 30 to 45 seconds or until es marshmallow mixture is soft and warm. itn F
Makes 6 servings.

From http://www.fitnessandfreebies.com/

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Turkish Taffy
Turkey (neither the country nor the bird) has nothing to do with Turkish taffy. The hot taffy is poured into a large flat pan to cool, then cut with scissors into squares OR frozen and cracked into pieces. Ingredients: 1 large egg white 2-1/2 cups sugar 1/2 cup water 1/4 teaspoon cream of tartar 1 cup orange marmalade 5 drops orange food coloring (optional) Butter or margarine for greasing the pan

Directions: Butter an 11 x 17-inch jelly-roll pan or cookie sheet with high edges. Line the pan with wax paper and butter the paper. Set the prepared pan aside.

an the egg white with an electric mixer on In a large mixing bowl, s s beatSet the beaten egg white aside, while high until soft peakse form. n syrup. you prepare the sugar t Fi
Combine the sugar, water and cream of tartar in a large heavy pan. Place the pan over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a boil. Clip a candy thermometer to the inside of the pan and cook without stirring until the syrup reaches 260 degrees (Hard Ball Stage). While the syrup is boiling, wash any sugar crystals down from the sides of the pan with a wet pastry brush. Add the marmalade and food coloring, if using. Stir until the marmalade completely melts into the syrup. Bring the syrup back
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to a boil point until it reaches 260 degrees again. Don't worry about sugar crystals during this second boiling. Turn off the heat. Refresh the egg white with a quick beating---10 seconds on high is usually enough. Continue beating on high while pouring the hot syrup into the beaten egg white in a slow, steady stream. Allow the mixer to run until the bowl feels warm but not hot, 10 to 15 minutes. The mixture will be stiff. Using a long, narrow spatula dipped in water, spread the taffy onto the prepared pan, all the way to the edges. Place the pan in the freezer to let the taffy set up, about 1 hour. When the candy is cold and firm, use your hands to crack it into irregular pieces about the size of candy bars. Alternatively, allow the taffy to soften, then cut it into 4-inch squares using buttered scissors. Wrap each piece of taffy in wax paper and store them all in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 1 month, or in the freezer for up to 3 months. This candy tastes best if you wait to eat it at least 24 hours after it is made. Yield: About 1-1/4 pounds

Variations: Apricot Turkish Candy: Substitute 1 cup apricot jam for the orange marmalade. Add 3/4 cup roughly chopped pistachio nuts (optional) to the mixer while the taffy is beating.

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Cherry Turkish Taffy: Substitute 1 cup cherry jam for the orange marmalade and 5 drops red food coloring for the orange food coloring. Fig Turkish Taffy: Omit the orange food coloring. Substitute 1 cup fig jam for the orange marmalade. Add 3/4 cup chopped almonds (optional) to the mixture while the taffy is beating.

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Grape Turkish Taffy: Omit the orange food coloring. Substitute 1 cup grape jam or jelly for the orange marmalade. Lime Turkish Taffy: Substitute 1 cup lime marmalade for the orange marmalade and 5 drops green food coloring for the orange food coloring. Peach Turkish Taffy: Substitute 1 cup peach jam for the orange marmalade and 5 drops yellow food coloring for the orange food coloring. Raspberry Turkish Taffy: Substitute 1 cup raspberry jam for the orange marmalade and 5 drops red food coloring for the orange food coloring. Strawberry Turkish Taffy: Substitute 1 cup strawberry jam for the orange marmalade and 5 drops red food coloring for the orange coloring.

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New Age Candy Apple

Ingredients: 1 granny smith apple peeled 1/4 teaspoon sugar free cherry flavored gelatin 2 tablespoons diet cherry cola 2 tablespoons thawed frozen reduced fat nondairy whipped topping Directions: Slice apple crosswise into 1/4 inch thick rings; remove seeds. Place stack of apple rings in small microwaveable bowl; sprinkle with gelatin. Pour cola over rings. Cover loosely with waxed paper. Microwave at high 2 minutes or until liquid is boiling. Allow to stand, covered, 5 minutes. Arrange rings on dessert plate. Serve warm with whipped topping. Makes 1 serving.

Nutritional information per serving: Calories: 102 Fat: 2g Protein: 1g Carbohydrate: 23g Cholesterol: 0mg Sodium: 1mg Fiber: 4g Exchanges 1-1/2 fruit

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Red Licorice
Ingredients: 2 envelopes unflavored gelatin 3 packages diet cherry Jello 4 cups low calorie cherry soda 2 teaspoons anise flavoring Directions: Soften both gelatins in 1/2 cup of soda. Bring remaining 3-1/2 cups of soda to a boil; dissolve gelatin mixture. Add flavoring. Pour into 9 x 12 inch pan. Refrigerate. When set, cut into 24 squares

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Sugar Free Fudge Candy

Ingredients: 1/4 cup diet margarine 2 ounces unsweetened chocolate 24 packets Equal sweetener 1 teaspoon vanilla extract 1 (8 oz.) package cream cheese (softened) Optional: 1/2 cup chopped nuts Directions: Melt margarine over low heat. Add chocolate and stir just until melted.

m ovanilla. Remove from heat and stir in sweetener and c s. e Combine chocolate mixture with cream cheese and beat until bi smooth. ee Fr Stir in the nuts, if using (optional). nd sa Spread mixture in a es lightly greased 8 inch square pan. n it Ffirm. Cut into 1 inch squares. Refrigerate until
Store in refrigerator.

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Dietetic Melt-Away Mints

Ingredients: 1-1/2 pound Milkcote chocolate coating finely chopped 2/3 cup melted vegetable shortening 3 or 4 drops peppermint oil Directions: Milkcote chocolate In the top of a double boiler, melt milkcote coating over hot, not boiling, water. Add shortening and peppermint, a little at a time, beating well after each addition. Chill chocolate mixture in the refrigerator until of a soft custard consistency. Place in a mixing bowl and beat for 30 seconds. Do not overbeat. Pour into a waxed paper-lined 10 x 13-inch pan. Cover with batter and tap pan to level mixture. Place in refrigerator until firm but not hard. Cut into squares. Dip in melted and cooled milkcote coating. Makes about 100 pieces.

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Chocolate Nut-Butter Candy Cups

Remember those popular peanut butter and chocolate candies of youth? Try this protein-packed, junk-free version of a greatly missed treat. The chocolate peanut-butter tofu cream doubles as a wonderful cake filling and frosting. If you're not a fan of peanut butter, try using hazelnut butter or almond butter. Ingredients: Filtered water One, 12-ounce package firm organic tofu 3 tablespoons organic peanut butter 1/4 teaspoon sea salt 1/4 cup maple syrup 3 tablespoons maple sugar or Sucanat 3 tablespoons Dutch cocoa powder 1 teaspoon pure vanilla extract 1 teaspoon almond extract 2 tablespoons filtered water 1 cup dairy- and sugar-free bittersweet chocolate chips 1 teaspoon canola oil Miniature foil baking cups as molds Directions: Place tofu in a pot, cover with filtered water, bring to a boil and simmer for 5 minutes. Remove tofu from water, pat dry and cut into 4 pieces. Wrap and refrigerate 3 pieces for another use. Press the fourth for use in this recipe by wrapping it in a kitchen towel and placing a heavy pot or cutting board over it for about 15 minutes to press out some of the moisture. Place tofu in blender, add peanut butter, salt and maple syrup. Blend for 2 minutes. Scrape sides of container, add maple sugar or Sucanat, cocoa powder and the extracts. Blend again for 3 minutes, stopping to scrape sides. Add about 2 tablespoons of water if
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necessary for a texture like heavy pancake batter. Pour the tofu cream filling into refrigerator container, cover and chill for 1 hour. Place chocolate chips and oil in a small metal bowl and place over a pot of simmering water. Stir until melted. Use a small pastry brush to "paint" melted chocolate over the entire interior surface of baking cups. Freeze cups until chocolate dries. Recoat with chocolate and freeze again. When set, slowly peel foil from chocolate cups. If chocolate softens, refreeze. Store molds in freezer until needed. Slowly spoon tofu cream filling into chocolate cups so that the cups are 3/4 full. Keep refrigerated until ready to serve. If desired, pipe the filling into the cups using a pastry tube fitted with a fluted edge. These candies may be stored and served directly from the freezer. Nutrition facts per serving: Calories: 106 Fat: 7 % fat calories: 58 Cholesterol: 0 Carbohydrate: 8 Protein: 4

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Walnut Candy
Ingredients: 1 cup ground or finely chopped walnuts 1 cup grated coconut 1/2 cup raw carob powder 1/2 cup honey Sesame seeds

Directions: Mix everything except the sesame seeds. Form into small balls. Roll in sesame seeds.

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Vegan Raw Candy

Ingredients: 1 cup raisins 1 cup walnuts 1 tablespoon vegetable oil 1 cup sliced almonds Directions: In a food processor combine raisins and walnuts. Process until they form a sticky ball.

omthe size of large Coat hands with oil and roll mixture into.c s balls marbles, then coat with sliced almonds. e bi e Cover and refrigerate for up to 3 e days. Fr 40 candies nd sa es itn F

From http://www.fitnessandfreebies.com/

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Dark Chocolate Candy

Ingredients: 4 ounces of unsweetened baking chocolate 1/2 cup of maple syrup 1 teaspoon of pure vanilla extract 1/4 cup of raisins 1/2 cup almonds or pecans, toasted Directions: In a double boiler, heat chocolate until melted.

Add syrup, vanilla, raisins, and almonds. Stir well. Using two teaspoons, drop mixture onto parchment paper in 18 mounds.

an Allow to cool and harden. ss e Store in an airtightn container. t Fi

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These candies will last long time- unless you eat them all quickly!

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Homemade Marshmallows
Ever wonder where marshmallows come from? Well, here is a fun and tasty way to find out. These are great for the holidays packaged in colorful cellophane or just for dessert. Food coloring can be added for rainbow marshmallows! Ingredients: 2-1/2 tablespoons unflavored gelatin 1-1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon salt 2 tablespoons pure vanilla extract Confectioners' sugar for dusting

Directions: Combine gelatin and 1/2 cup cold water in an electric mixer with whisk attachment (you can whisk by hand if you do not have the attachment). Let stand 30 minutes. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small, heavy,saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

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Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches the firm-ball stage (244 degrees). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

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Generously dust an 8 by12 inch glass baking pan with confectioner's sugar. Pour marshmallow mixture into pan. Dust top with confectioners' sugar; wet hands and pat it smooth. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Turn out onto board and cut marshmallows with a dry hot knife into 1-1/2-inch squares, and dust with more sugar.

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From http://www.fitnessandfreebies.com/

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Diabetic Easter Fudge

Ingredients: 1 square unsweetened chocolate 1/4 cup evaporated milk 1/2 teaspoon vanilla 1 teaspoon artificial liquid sweetener 1 package vanilla or chocolate sugar free pudding mix 8 teaspoons finely chopped nuts Directions: Melt chocolate in top of double boiler over boiling water.

om then add vanilla Add evaporated milk and mix. Cook 2-3 minutes, c s. and sweetener. e bi Spread on small foil pie pan or plate. Chill thoroughly. ee Fr Cut into 8 pieces. nd sa Form into egg shaped s balls and then roll lightly in pudding powder ne or chopped nuts.it F
Servings: 8.

From http://www.fitnessandfreebies.com/

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Diabetic Fudge
Ingredients: One, 14-1/2 ounce evaporated milk 3 tablespoons cocoa 1/4 cup oleo Liquid Sweetener to equal 1/2 cup of sugar 1/4 teaspoon salt 1 teaspoon vanilla 2 1/2 cup graham cracker crumbs 1/4 cup nuts Directions: Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetener, salt. Bring to boil. Remove from heat.

an except 1/4 cup graham crackers. Stir in remaining ingredients ss ne Cool about 15 minutes. t Fi
Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill. Servings: 32

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Low Carb Orange Candy

Ingredients: 3/4 cup cocoa butter 2 tablespoons Keto OJ Powdered Drink Mix 1 tablespoon unflavored gelatin 2 cups almond flour 1/2 cup unsweetened coconut 1 cup Maltitol, powdered 1/4 teaspoon Stevia (optional) 1/2 cup orange sugar free syrup 2 teaspoons vanilla 3 drops orange flavor concentrate 1/4 teaspoon orange candy color paste

Directions: Melt chunks of cocoa butter in a double boiler, then remeasure to 3/4 cup. Turn off heat and set aside until needed. Mix all dry ingredients together thoroughly. In a separate small container, mix together the orange syrup, vanilla, flavor concentrate and color paste. Add to dry ingredients. Mix well. Add the cocoa butter and mix.

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Chill this mixture for 30 minutes or until it will hold a shape. Measure out a walnut-sized amount with a teaspoon and roll in the palms of your hands until smooth and round. Place each ball in a paper bon-bon cup. These keep well in an airtight container in the refrigerator but do not place in the paper cups until ready to serve. Makes 48 Candies

From http://www.fitnessandfreebies.com/

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Fruit Candy
Ingredients: 1-1/4 cups ground nuts 3/4 cup sunflower seed meal 1/2 cup seedless raisins, chopped 1/2 cup pitted dates, chopped 1/4 cup orange juice Directions: Mix to soften dates, then mash well.

om Mix ingredients very well, blending to a paste. c s. e Add honey if extra sweetening is desired. bi ee Add wheat germ if not firm enough. Fr nd Chill. sa es Roll into balls in coconut or sesame seeds. itn F

From http://www.fitnessandfreebies.com/

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Fruit Bar Candy

Ingredients: 1/2 cup raisins, chopped 1/2 cup dates, chopped 1/2 cup prunes, chopped 1/2 cup nuts, chopped 3/4 cup melted Carob chocolate Directions: Melt Carob over hot water. Mix together well.

Line a shallow pan with Sunflower Seed Meal, finely chopped Nuts, or Coconut and spread candy in. Dust top with more of the lining material Chill.

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When set, cut into bars and wrap in wax paper.

From http://www.fitnessandfreebies.com/

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Apple Nut Candy

Ingredients: 1/4 cup chopped nuts 1/4 cup grated apple 1/4 cup fresh grated coconut 1/4 cup ground nuts 1/4 cup rice polishings 1/4 cup sunflower seed meal 2 teaspoons apple concentrate Honey to bind Directions: Mix to a stiff consistency. Roll into balls in sesame seeds. Store in tightly covered container.

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From http://www.fitnessandfreebies.com/

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Fruit Candy Squares

Ingredients: 1 cup ground dried apricots or peaches 1 cup whole seedless raisins 1 cup ground dried figs or pitted dates 1/2 cup pure maple syrup or honey 1/2 cup chopped nuts 1/2 cup shredded coconut*, if desired Directions: Do not use tough or over-dry fruit. If too dry, "revive". Grind on coarse blade (leave raisins whole). Press firmly into cup when measuring. Mix ingredients thoroughly.

Place in double boiler with syrup or honey. Warm gently until soft, mixing well. Pour into greased pan or on to waxed paper to harden. If too soft, add more fruit. Chill. Cut into squares and dust with coconut.

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From http://www.fitnessandfreebies.com/

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Date Marbles
Ingredients: 1 cup dates 1 cup pecans Grated coconut OR Crispy Cereal Directions: Grind in food processor and add orange rind to flavor. Roll into balls in freshly grated coconut or cereal. Chill thoroughly.

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From http://www.fitnessandfreebies.com/

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Stuffed Figs
Ingredients: 1/2 cup coconut 1/2 cup sesame seed meal 1/2 cup date sugar Almond butter to make a stiff paste Soft dried figs Directions: Blend all ingredients together until smooth. Cut a slit lengthwise in soft dried figs. Open and stuff generously. Top each with a pine nut.

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From http://www.fitnessandfreebies.com/

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Nut Butter
Ingredients: 1/4 cup nut butter 1/2 cup ground nuts 1/4 cup apple concentrate or honey Directions: Mix to a stiff consistency. Shape into balls and roll in chopped nuts, coconut or sesame seeds. Variations:

Vary your nut butters always using raw unsalted kinds. Try sunflower seed butter or coconut butter for different flavor treats.

an Use to stuff dates, prunes, etc. ss ne t Fi

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Date Nut Balls

Ingredients: 1 cup chopped dates 1 tablespoons health cream cheese 3 tablespoons honey Cream to taste Dash of grated orange rind Directions: Finely chopped nuts or graham crackers crumbs to make stiff Chill until firm.

Shape into balls in buttered hands.

Roll in more chopped nuts, sesame seeds or coconut.

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From http://www.fitnessandfreebies.com/

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Angel Candy
Ingredients: One 16-ounce one-step angel food cake mix. 1/2 cup of sugar-free strawberry soda 2 teaspoons vanilla or almond extract 2 cups unsweetened shredded coconut 1/2 cup chopped nuts Directions: Mix sugar, syrup and vinegar in 3-quart saucepan. Cook to hard crack stage (300-degrees). Remove from heat and add baking soda. Beat baking soda into sugar mixture quickly and vigorously. Mixture will almost triple in volume. Immediately pour into greased 13-by-9-2-inch pan. Cool completely. When cool, invert on tray and spread with melted chocolate. Let chocolate cool completely then break into chunks.

an Recipe makes about one pound. ss ne t Fi

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Angel Candy II
Ingredients: 1 cup sugar 1 cup dark corn syrup 1 tablespoon vinegar 1 tablespoon baking soda Directions: In large heavy pot, combine sugar, syrup and vinegar. Cook over medium heat until sugar is dissolved, about seven minutes. Then cook, stirring constantly, 20 to 25 minutes or until mixture reaches 300-degrees when tested with a candy thermometer. Remove from heat. Quickly stir in baking soda and mix well. Pour into buttered 12-by15-inch pan. Do not spread. Mixture will spread itself. Cool completely then break into chunks. Recipe makes about one pound.

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Angel Food Candy

Ingredients: 1 cup white sugar 1 cup dark corn syrup 1 tablespoon vinegar 1 tablespoon baking soda 1 pound chocolate confectioners' coating Directions: Butter a 9x13 inch baking dish. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310-degrees, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered. Nutritional Information: Calories 129 Protein 1g Total Fat 6g Sodium 135mg Cholesterol 0 Carbohydrates 22g Fiber 0

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Bark Candy
Ingredients: 2 cups (12 ounces) milk chocolate chips 1/2 cup (3 ounces) white chocolate chips 1/3 cups unblanched almonds, coarsely chopped (optional) Directions: Line a baking sheet with waxed paper. In top of a double boiler set over barely simmering water, melt milk chocolate chips; stir until smooth. Remove pan from above the water. In top of a second double boiler set over barely simmering water, melt white chocolate chips; stir until smooth. Remove pan from above the water. Pour milk chocolate onto prepared baking sheet; spread to 1/4-inch thickness. Making lines parallel to 1 edge of pan, drizzle white chocolate over milk chocolate. Using a small spatula or knife, draw tip through both chocolates to create a marbled effect. If using almonds, sprinkle evenly over warm chocolate; press lightly onto surface.

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Refrigerate until hard, 1 hour. Break or cut hardened chocolate into pieces. Refrigerate in an airtight container. Tip For a sweet switch, press 1/3-cup sweetened coconut onto the marbled chocolate before or instead of adding nuts. Recipe makes one pound of candy.

From http://www.fitnessandfreebies.com/

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Angel Pillows
Soft and moist candy-cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves as well. Ingredients: 1/2 cup butter flavored shortening One (3 ounce) package fat free cream cheese, softened 1 tablespoon milk 1/4 cup brown sugar 1/4 cup apricot preserves 1-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1/2 cup chopped pecans 1 cup confectioners' sugar 1/4 cup apricot preserves 1 tablespoon butter flavored shortening 1/4 cup flaked coconut (optional)

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Directions: Preheat oven to 350-degrees. Grease cookie sheets or use parchment paper. In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2-inches apart.
From http://www.fitnessandfreebies.com/ 55

Bake for eight to ten minutes in the preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1-tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired. Recipe makes 1-1/2 dozen. Nutritional Information: Calories 195 Protein 2g Total Fat 7g Sodium 75mg Cholesterol 5 Carbohydrates 23g Fiber 1g

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From http://www.fitnessandfreebies.com/

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Angel Meringue Candy

Ingredients: Three egg whites 1/4 teaspoon cream of tartar 6 Tablespoons honey Directions: Beat egg whites until light and frothy.

bi until whites are stiff. Add cream of tartar and continue beating ee Fr until glossy. Gradually add the honey and beat nd sa pie, spreading until it touches the edges Pile meringue onto cooled es of crust. itn F
Bake in preheated hot oven (425-degrees) five to six minutes.

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From http://www.fitnessandfreebies.com/

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Cloud Candy-Cookies
Ingredients: 3 egg whites beaten stiff 2 tablespoons granulated sugar replacement or granulated fructose 2 teaspoons orange oil (or your favorite oil) 1 teaspoon orange rind (grated) Directions: Beat sugar replacement, orange oil and rind into the stiff egg whites. Drop onto lightly greased cookie sheets.

s. Bake at 325-degrees for eight to ten minutes. e bi e Remove from pan immediately.re dF Yield: 36 cookies an ss sugar replacement: Negligible Exchange: Six cookies with newith sugar replacement: 10 t Calories: Six cookies Fi
Exchange: Six cookies with fructose, 1/5 fruit Calories: Six cookies with fructose, 22

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From http://www.fitnessandfreebies.com/

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Angel Macaroons
Ingredients: One 16-ounce one-step angel food cake mix 1/2 cup of sugar-free strawberry soda 2 teaspoons vanilla or almond extract 2 cups unsweetened shredded coconut 1/2 cup chopped nuts Directions: Cover baking sheet with foil. In large bowl beat cake mix, soda and flavoring on low speed for 30 seconds, then on medium speed, scraping sides of bowl. Fold in coconut and nuts.

Drop by teaspoonfuls onto foil-lined baking sheet about 2-inches apart.

an minutes. Bake at 350 degrees for s s10-12 ne Cool on wire racks. t Fi

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Gluten Free Fudgies

Ingredients: 1/4 cup honey 3 teaspoon oil 3 teaspoon water or unsweetened juice 1 teaspoon pure vanilla extract 1 cup amaranth flour 1/3 cup carob powder 1 teaspoon cream of tartar or 1/8 teaspoon vitamin C crystals or 1/2 teaspoon lemon juice 1/2 teaspoon baking soda 1/3 chopped nuts (optional) Directions: Combine the honey, oil and water or juice in a medium saucepan, heat briefly to melt honey.

re Remove from heat and stir in F d vanilla. an cream of tartar or vitamin C crystals Sift together the flour, carob, ss and baking soda. ne t Fi Stir in the nuts.
Drop rounded teaspoonfuls onto cookie sheets. Bake at 325 degrees for 15 to 18 minutes. Note: Use within a few days.

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Gluten Free Pioneer Potato Candy

Ingredients: l cup warm, unseasoned mashed potatoes 1/2 teaspoon salt 2 teaspoons GF vanilla (some vanilla's may have casein) 2 pounds powdered sugar 1 pound dipping chocolate or semi-sweet chocolate 2/3 cup ground salted peanuts, optional Directions: Combine potatoes, salt and vanilla in a 4 quart mixing bowl.

om cup at a time. c Sift over potatoes - stirring and adding about one s. e bi Mixture will liquefy when first sugar is added and will gradually begin to thicken. When it reaches the consistency of dough - knead, ee r even if all sugar is not used. F nd After kneading - cover with a damp cloth. sa es Chill until a smalltspoonful can be rolled into a ball. in F
Shape in 1 inch balls. Dip balls in chocolate that has been melted in a double boiler. Roll in peanuts. Makes about 100 balls.

From http://www.fitnessandfreebies.com/

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Vegetarian Old Fashioned Fudge

Ingredients: 1-1/3 cups milk or evaporated milk 4 cups sugar 3/4 cup unsweetened cocoa 1/2 teaspoon salt 2 tablespoons corn syrup 1/4 cup margarine 2 teaspoons vanilla Directions: Grease a 7 x 10-inch, or a 9-inch square baking pan with margarine.

om it combine the milk c Get out a large sauce pan, 3 or 4-quart sized. In s.medium heat. Stir in the and sugar. Start heating the mixture over e bi cocoa, salt and corn syrup. Mix very well to dissolve the cocoa. e Bring the mixture to a boil and re allow it to cook until it reaches the Soft Ball stage when a small amount is dropped into a bowl of cold dF thermometer. When it does, water, or 234 degrees on a n candy aheat and place it on a dish towel or cake remove the pan from the ss rack to cool down. e itn F Add the margarine and vanilla, but don't stir. Let sit by itself in a

corner. Let it cool until the bottom of the pan is barely warm to the touch, or about 110 degrees. This may take as long as an hour, so be patient. When the fudge has cooled down, start beating it with a spoon or whisk. Very quickly (sometimes less than a minute, sometimes a couple of minutes) it will start to lose it's glossy, shiny appearance on top. When it just begins to lose this reflective quality, immediately pour into pan. Shake the fudge in the pan to spread it evenly. Or if that doesn't work, try to spread it out with a spoon. Allow it to cool and harden, and then cut it into pieces.
From http://www.fitnessandfreebies.com/ 62

Suggestions: Don't scrape the sides of the pan while you are making this recipe. The sugar on the sides of the pan will cause the whole batch to crystallize and it will still taste good, but have a grainy texture. I really recommend a candy thermometer for candy recipes. The cold water test is a skill that takes a lot of ruined batches to develop. This recipe makes about 2-1/4 pounds of fudge. Makes an excellent gift.

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Cranberry Jello Candy

Ingredients: 1 (16 oz.) can jellied cranberry sauce 1 (6 oz.) pkg. raspberry Jello 1 c. finely chopped walnuts Directions: Combine cranberry Jelly and Jello in saucepan. Cook and stir constantly until mixture comes to full rolling boil. Boil for 3 to 4 minutes. Remove from heat and stir in nuts.

Immediately pour into greased 9 x 9 pan. Chill until firm. Cut into pieces.

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Low Fat Candy Bar Pie

Ingredients: 4 ounces fat-free cream cheese, softened 2 cups plus 1 tablespoon skim milk 4 small reduced-fat chocolate toffee candy bars (Sweet Escapes) 8 ounces fat-free whipped topping 2 small boxes instant chocolate fudge pudding mix 1 prepared chocolate graham cracker pie crust Directions: In a medium-size mixing bowl, combine softened cream cheese with 1 tablespoon skim milk. Mix on medium speed of an electric mixer. Gently fold 1-1/2 cups of whipped topping into the cream cheese. Set aside. Place candy bars into the bowl of a food processor. Process until the candy bars are crumbled.

n acandy bars into the cream cheese and Fold half of the crumbled ss whipped topping mixture. ne t Fi bowl, combine chocolate pudding mix with In a separate mixing

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skim milk. Mix on medium speed for a minute. Fold remaining whipped topping into the pudding mixture. Pour half the chocolate mixture into the bottom of the pie crust. Top with a layer of the cream cheese/whipped topping mixture. Spread the remaining chocolate mixture on the cream cheese layer. Top with the remaining crumbled candy bars and refrigerate overnight before serving. Makes 8 servings.

From http://www.fitnessandfreebies.com/

65

Mulberry Fudge
Ingredients: 1-1/2 cups ripe mulberries (to make 2/3 cup Mulberry juice) 2 cups sugar 2 tablespoons butter Directions: Cook 1-1/2 cups of ripe mulberries [unripe fruit is toxic], mash and drain through a fine sieve or jelly bag to obtain the juice: about 2/3 cup yield. Mix juice with sugar and butter and cook over low heat until sugar dissolves. Bring to a boil on medium and boil without stirring until soft-ball candy stage -- 240 degrees. Remove from heat; cool until lukewarm and beat with a wooden spoon until mixture looses its gloss.

es Press into a buttered pan and cut into squares before the candy itn F hardens.

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Keep in a tightly covered dish or freeze because this candy hardens when exposed to the air. Note: You can use this recipe for any low pectin fruit eg. Saskatoons, blueberry, elderberry, raspberry, blackberry or Mayapple.

From http://www.fitnessandfreebies.com/

66

Bon Bon Jovi Diet Candy

Ingredients: 2 cups sugar 6 tablespoons non-sweetened cocoa powder 1 /2 cup 2 percent evaporated milk 1 /3 cup non-hydrogenated margarine 1 /2 teaspoon vanilla 3 cups quick cooking oats 1 cup sweetened shredded coconut Directions: In medium saucepan, combine sugar, cocoa, evaporated milk and margarine. Cook and stir over medium-high heat until mixture comes to a boil. Boil for one minute stirring constantly. Remove from heat. Stir in vanilla. Add rolled oats and coconut and mix well. Drop by tablespoonfuls onto a cookie sheet lined with wax paper. Refrigerate until firm, about 30 minutes to one hour. Store in an airtight container in refrigerator or at room temperature.

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Nutritional information: Servings: 35 Calories: 104 Fat: 3g Fiber: 1g

From http://www.fitnessandfreebies.com/

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Chocolate Mint Truffle Squares

Ingredients: 1-1/4 cups whipping cream 1/2 pound unsweetened chocolate chopped small pieces 1/3 cup granular Splenda 1/3 cup granular Sugar Twin 1 teaspoon peppermint extract 4 tablespoon cocoa powder Directions: In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold. With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap-lined 8 by 8-inch pan. Refrigerate until set.

re the cocoa powder. Flip out, Dust the top with 2 tablespoons of dF Remove the plastic and dust cocoa-side down onto a flat surface. n apowder. Run a sharp bladed knife under with the remaining cocoa ss 24 pieces, heating and drying the knife hot water and dry. Cut into e nfrozen until you are ready to serve them. t after each cut. Keep Fi
Comments: You can pipe the mixture into tiny foil cups for something different and vary the flavoring as you like. Bourbon is especially good with chocolate. Use a good quality unsweetened chocolate. Bakers chocolate is very grainy when used in low-carb sweets. This recipe yields 24 pieces. Nutritional information: Total Calories (complete recipe): 2515; Fat: 260 grams; Carbs: 99 grams; Fiber: 41 grams; Protein: 35 grams

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From http://www.fitnessandfreebies.com/

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Low Carb Chocolate Truffles

Ingredients: 2 ounces unsweetened chocolate 4 tablespoon Splenda 4 tablespoon butter room temperature 4 tablespoon whipping cream room temperature 2 teaspoons vanilla extract 1 ounce crushed macadamia nuts (optional) Directions: The success of this recipe depends upon the melted chocolate and butter being at the same temperature. If not, the chocolate and butter will separate. Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature. Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the nuts if using.

re Spread evenly into a small, parchment lined loaf pan -- 4 by 7 dF Cut into pieces and store in the inches works well. Chill until firm. anmany pieces as you cut it into! freezer. This recipe yields as ss ne quality chocolate has a smoother texture t Comments: The better Fi than the more commonly available Bakers chocolate due to its high
cocoa butter content. Nutritional information: Total Carbohydrates with nuts: 33.85 grams Total Carbohydrates minus Fiber with nuts: 29.93 grams Total Carbohydrates without nuts: 22.21 grams Total Carbohydrates minus Fiber without nuts: 20.73 grams

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Gluten Free Toffee Butter Crunch

Ingredients: 1 cup butter 1-1/3 cup sugar 3 tablespoons water 1 tablespoon corn syrup 1 cup toasted almonds, coarsely chopped 4 bars of GF milk chocolate 1 cup finely chopped blanched almonds, toasted Directions: In a large saucepan, melt butter. Add sugar, water and corn syrup. Cook over medium heat, stirring occasionally, to the hard crack stage. Spread in well greased 13x9-inch pan. Cool thoroughly. Meanwhile melt the chocolate. Turn the toffee out onto waxed paper. Spread with 1/2 of the chocolate and 1/2 the chopped blanched nuts. Cover with waxed paper and invert. Spread with remaining chocolate and remaining nuts. If necessary, chill to firm the chocolate. Break into pieces to serve.

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