Frosty Snowballs Diabetic Food

SUGAR-FREE PALEO PECAN SNOWBALL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Place all ingredients into food processor and process until batter forms a ball. Pulse if needed.
• Taste batter, adjust sweetener if needed.
• Line a baking sheet with silpat or parchment.
• Use a cookie scoop and make 24 mounds.
• Roll each mound in the palm of your hand.
• Place in freezer for 20-30 minutes.
• Place in oven for 15 minutes or until golden around edges.
• Allow to cool slightly.
• Once able to handle roll each in some confectioners sweetener.
• Allow to cool completely before storing in an air tight container.

FROSTY SNOWBALLS DIABETIC

Steps:

• In a large mixing bowl beat margarine and applesauce with an electric mixer on medium to high speed for 30 seconds.
• Mix the 1/3 cup of Splenda with the 2 1/4 cups flour.
• Beat 1/4 cup of the flour mixture into the margarine.
• Add and beat in water and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour and the chopped pecans.
• Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet.
• Bake in a 325 degree F oven 20 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely.
• In each of three bowls place 1/3 cup of the sifted powdered sugar. Add a different color of edible glitter or colored sugar to each bowl. Gently roll and shake cooled cookies in desired powdered sugar mixture.

FROSTY MOCHA (DIABETIC)

Steps:

• Pour the coffee, half-and-half, Splenda, and cocoa powder into a blender.
• Blend to mix.
• Add half of the ice and blend briefly (about 15 seconds) until ice is incorporated.
• Add the rest of the ice and blend once more.
• Pour into a tall 12-ounce glass.
• Per serving:.
• Calories 61.
• Carbohydrate 10 grams.
• Protein 2 grams.
• Fat 0.5 gram (saturated 0).
• Fiber 0 grams.
• Sodium 67 milligrams.
• Diabetic exchange = 1/2 carbohydrate.
• WW point comparison = I point.