Diabetic Cream Cheese Mints Food

CREAM CHEESE MINTS

Steps:

• Cream butter and cream cheese with extract.
• Slowly add powdered sugar.
• If it gets too heavy, knead in remaining sugar.
• Mold or form into logs, roll in sugar. Slice into minty good coins. Be sure to sugar the sliced ends.
• I refrigerate the logs and slice as needed.
• OR wrap the log in pretty way and give as a gift with instruction to slice as needed.
• The logs freeze well.
• Enjoy.

DIABETIC CREAM CHEESE FUDGE

Steps:

• Beat the cream cheese, Splenda, and vanilla until smooth. Stir in nuts and pour into a prepared 8x8 square pan.
• Cover and refrigerate overnight.
• Cut into small squares and store in an airtight container in the refrigerator.

CREAM CHEESE MINTS

Steps:

• Combine cream cheese and butter in saucepan.
• Stir over low heat until butter is melted, cheese is soft and the mixture is well blended.
• Add the powdered sugar.
• Stir until well combined.
• Add a few drops of food coloring and your choice of flavoring.
• You can divide the batch to make more color choices.
• Roll into 1 inch balls.
• Place on wax paper and press with a fork, glass bottom or cookie/candy stamp.
• Let stand at least 4 hours until mints are firm and dry on the outside but the inside is moist and creamy.

CREAM CHEESE MINTS

Steps:

• Mixture will be dry.
• Mix ingredients in a bowl (best if use dough hooks on your mixer).
• Remove from bowl and knead.
• You may add food coloring if you desire.
• Roll in small balls and then roll the balls in granulated sugar.
• Press into molds or slightly flatten balls.
• Remove from mold.
• Lay on wax paper to dry at least overnight.
• Turn over and dry on other side.
• Usually dry 24 hrs on each side.
• If keeping longer than a couple of weeks, they need to be frozen.