Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Candies
Mexican Ww
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Unsweetened coconut
1/2 c milk, skim
2 ts Unflavored gelatin
1 t Cornstarch
1 t Vanilla extract
1 Recipe Semisweet Dipping
Chocolate
Combine 1/4 cup of the coconut, the milk, geleatin and constarch in
blender, belnd until smooth. Pour into small saucepan, cook and stir over
medium heat until slightly thickened. remove from heat and stir in vanilla
and remaining coconut. Form into 8 bars, allow to firm and cool completely
then dip in chocolate.
Exchange 1 bar: 2/3 full-fat milk 1 fat Calories 1
bar:133 Source: Diabetic Candy, Cookie and Dessert
Cookbook, by MaryJane Finsand.
