Raydie
Tue, Dec-04-01, 16:31
From a cooking list i am on...
Sugar-Free, Low Carb
Chocolate Rum Balls
1 C pecan pieces
3/4 C unsweetened dried coconut
1 C Equal SpoonfulŽ or SplendaŽ
2 tablespoons unsweetened cocoa powder
3 tablespoons butter
2 tablespoons rum
2 teaspoons egg white powder
2 tablespoons warm water to dissolve egg white powder
Makes 24 Candies
Preheat the oven to 350°F. Spread the pecans on a baking sheet and roast in
the oven for about 10 minutes, or until they begin to brown. Set aside to
cool.
Meanwhile, combine coconut, sweetener and cocoa in a large mixing bowl. When
the pecans have cooled a bit, coarsely chop them in a food processor or by
hand. Add the pecans to the coconut mixture.
Melt the butter. Mix the rum with the melted butter and stir into the
combined ingredients.
Put the egg white powder in a small bowl and add the warm water. Beat with a
whisk for 2 minutes, until frothy and dissolved. Mix the egg whites into the
combined ingredients. Form the mixture into little balls. Leave the candies
on a baking sheet for about an hour to dry. Store in an airtight container.
Sugar-Free, Low Carb
Chocolate Rum Balls
1 C pecan pieces
3/4 C unsweetened dried coconut
1 C Equal SpoonfulŽ or SplendaŽ
2 tablespoons unsweetened cocoa powder
3 tablespoons butter
2 tablespoons rum
2 teaspoons egg white powder
2 tablespoons warm water to dissolve egg white powder
Makes 24 Candies
Preheat the oven to 350°F. Spread the pecans on a baking sheet and roast in
the oven for about 10 minutes, or until they begin to brown. Set aside to
cool.
Meanwhile, combine coconut, sweetener and cocoa in a large mixing bowl. When
the pecans have cooled a bit, coarsely chop them in a food processor or by
hand. Add the pecans to the coconut mixture.
Melt the butter. Mix the rum with the melted butter and stir into the
combined ingredients.
Put the egg white powder in a small bowl and add the warm water. Beat with a
whisk for 2 minutes, until frothy and dissolved. Mix the egg whites into the
combined ingredients. Form the mixture into little balls. Leave the candies
on a baking sheet for about an hour to dry. Store in an airtight container.