DIABETIC PEANUT BUTTER BALLS
Taken from my mother's WLS board where low sugar and high protein is necessary. Cook time is chill time.
Provided by Sam 3
Categories Candy
Time 1h20m
Yield 80 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, combine peanut butter, Rice Krispies and Splenda until well mixed.
- Pour coconut into a small bowl.
- Drop peanut butter mixture into the coconut by the teaspoonfuls to coat.
- Place on a waxed paper lined cookie sheet and chill minimum 1 hour.
- Store in air tight container for up to 3 weeks in fridge.
FUDGE-RICE CRISPY SANDWICHES
These no-bake cookies take Rice Krispy Treats to a new level. Almost all of the prep time involves chilling the cookies in the refrigerator. I suggest doubling the recipe to keep everyone happy.
Provided by Mark H.
Categories Bar Cookie
Time 3h10m
Yield 1 eight x eight pan
Number Of Ingredients 7
Steps:
- Melt butterscotch chips and peanut butter over very low heat, stirring constantly until well blended.
- Remove from heat, then stir in Rice Krispies until well coated.
- Press half of Rice Krispy mixture into buttered 8x8 pan and chill in refrigerator.
- Combine water, chocolate chips, powdered sugar, and butter and melt until well blended using a double boiler or a mixing bowl atop a saucepan of boiling water.
- Spread chocolate mixture evenly atop chilled Rice Krispy mixture, lightly press into place, then chill in refrigerator.
- Spread remaining Rice Krispy mixture atop chilled chocolate layer, then chill again.
- Remove from refrigerator and cut into squares.
FUDGE KRISPIES
This is a recipe I have made for Christmas for years. They never last long because they are really yummy!! Yield approximate. Hope you enjoy!
Provided by Doglover61aka Earnh
Categories Dessert
Time 40m
Yield 12-15 squares
Number Of Ingredients 6
Steps:
- Combine milk chocolate chips, butter, and corn syrup.
- Melt over low heat until smooth.
- Remove from heat.
- Stir in vanilla and sugar.
- Add Rice Krispies, mixing lightly until well coated.
- Spread in buttered 13x9-inch pan.
- Chill until firm.
- Cut into squares.
- Store in refrigerator.
CRISPY RICE SQUARES (DIABETIC FRIENDLY)
Make and share this Crispy Rice Squares (Diabetic Friendly) recipe from Food.com.
Provided by ohgal
Categories Dessert
Time 30m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 5
Steps:
- Coat 13×9-inch baking pan with vegetable cooking spray. Heat Dried Plum Purée and butter in Dutch oven or large saucepan over low heat, stirring until butter is melted. Add marshmallows; stir until completely melted. Remove from heat. Stir in cereal until well coated. Spray back of wooden spoon with vegetable cooking spray and pat mixture evenly into prepared pan. Sprinkle with nonpareils. Cool until set. Cut into squares.
- Dried Plum Purée Combine 1-1/3 cups (8 ounces) pitted dried plums and 1/4 cup plus 2 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.
RICE KRISPIES DIABETIC FUDGE -
Make and share this Rice Krispies Diabetic Fudge - recipe from Food.com.
Provided by pink cook
Categories Candy
Time 20m
Yield 2 rolls - 10 inch each -, 40 serving(s)
Number Of Ingredients 8
Steps:
- Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla. Mix until almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 10inch long rolls. Wrap in clear plastic wrap. Chill until firm. To serve, cut into 1/2 inch thick slices. Store in refrigerator.
- Nutritional Information: 465 Calories (kcal); 31g Total Fat; (47% calories from fat); 13g Protein; 63g Carbohydrate; 0mg Cholesterol; 573mg Sodium.
Nutrition Facts : Calories 58.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 22.9, Carbohydrate 12.6, Fiber 0.6, Sugar 7.8, Protein 2.1
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