Being diabetic doesn’t mean we have to give up candy while everyone else enjoys it this holiday season. We diabetics just have to be more particular when choosing our special candy treats. Today’s new article is a recipe for Peanut Butter Chocolate Truffles suitable for diabetics. Yummy! According to my calculations, 4 of these little treats contain 220 calories and a third as much protein as carbs–a good combination for us diabetics.
PEANUT BUTTER CHOCOLATE TRUFFLES
1/2 cup reduced-fat chunky peanut butter
3 tbsps Splenda granular
1 cup rice crisp cereal
1/4 cup sugar-free chocolate chips
3 tbsps unsweetened baking cocoa powder
In a small microwavable bowl, microwave the peanut butter for 10 seconds on high. Add the Splenda and using a wooden spoon mix together until smooth. Stir in the cereal and mix very well to coat all the cereal. Using your hands, which you have sprayed with nonstick cooking spray, shape the mixture into 1-inch firm balls. Place the balls on a waxed paper lined tray and put in freezer for at least 15 minutes but up to 1 hour.
When ready to remove candy balls from the freezer, spread the cocoa powder on a plate and roll the balls in the cocoa then place them back on the wax paper lined tray; set aside.
Place the chocolate chips in a small resealable freezer plastic bag. Microwave on high for 10 to 15 seconds. Knead the bag to smooth the chocolate. Return to the microwave for another 10 seconds, if necessary, until the mixture kneads totally smooth and melted.
Smooth the melted chocolate away from one of the bottom corners of the bag and snip about an eighth of an inch from that corner. Drizzle the chocolate over the candy balls. Let the chocolate set up firm before serving.
Note: May be kept in an airtight container in the refrigerator for up to 3 days.
Yield: 20 truffles
Enjoy!
For more of Linda’s recipes and diabetic information visit her blog at http://diabeticenjoyingfood.squarespace.com
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16 tea-infused & traditional organic truffles packed in a window box with clear top, tied with a satin ribbon. These gourmet goodies include an assortment of our finest classic collection of traditional & tea-infused organic truffles ranging in cacao content from 30% up to 72%. Non returnable & truffle assortment may vary.
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7 organic tea-infused truffles packed in a hexagonal hard box with clear top, ribbon & card combined with a cufflinks & accessories box. The cufflinks & accessories box has rounded corners & snap closure. Outside is genuine top grain leather & inside suede. The hexagonal gift box includes a tempting assortment of our award-winning white, milk and dark organic truffles made of the finest European chocolate.
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Making candy can be a really fun activity. And the results are so worth the effort. Whether for a special occasion or just for the pleasure of it, turning out your own candy is very rewarding. Here is a great recipe for chocolate candy–my favorite! These delicious Mint Chocolate Truffles are from a recipe I found years ago in a Cooking Light magazine.
MINT CHOCOLATE TRUFFLES
1/3 cup semisweet mint-chocolate chips
4-oz Neufchatel cheese, softened
16-oz pkg powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tbsp semisweet mint-chocolate chips
Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl. Microwave on high for 1 minute or until the chips are almost melted. Stir until smooth. Set aside to cool.
When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth. Add the powdered sugar to the mixture and beat until well blended. Press the mixture into a 6-inch square on heavy-duty plastic wrap and cover with additional plastic wrap. Chill at least one hour. Remove the top sheet of plastic wrap and cut truffle into 48 squares. Roll each square into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar. Place the 2 tablespoons of the mint-chocolate chips into a heavy zip-top plastic bag. Microwave on high 1 minute or until the chips are softened. Knead the bag until the chips are smooth. Make a tiny snip in one bottom corner of the bag. Drizzle chocolate over the balls that have been rolled in cocoa. Serve at room temperature.
Note: I got this recipe from a 1999 Cooking Light magazine.
Enjoy!
For more “Sweet Treats” visit Linda’s blog at http://ladybugssweettreats.blogspot.com
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Each truffle is so creamy and full of fresh flavors. Dark Chocolate, Milk Pecan Cinnamon, Milk Almond, Dark Chocolate & Ginger, Dark Cherry, Dark Orange Mate, Dark Pistachio, Milk Cappuchino, Milk Hazelnut. (All of the milk truffles are made with rice milk) The box is handmade in Thailnad by a women’s cooperative using tree free fibers. 100% Organic, Fair Trade Certified and Vegan.
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A luxurious lacquer box filled with 16 organic tea-infused truffles combined with a black open note jotter with gold corners. The jotter is made of all genuine top grain leather, has two back pockets & comes with 15 pieces of paper. The lacquer box contains a variety of our award-winning truffles packed in this wooden box specially made for The Tea Room. The assortment includes white, milk and dark truffles.
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Heavy Metal Bands
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10 Organic truffles, at least one of each of the followin; milk, dark, white, dark & caramel, milk,cherry coffee & cognac chocolate truffles
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