---------- Recipe via Meal-Master (tm) v8.02

     Title: DIABETIC CHOCOLATE BALLS
Categories: Chocolate, Diabetic, Cookies
     Yield: 20 servings

   1/2 c  Margarine,room temp
     2 tb Sugar
   1/3 c  Liquid sugar substitute
 1 1/4 c  Flour
     3 tb Cocoa
   1/2 ts Salt
   1/4 c  Chopped nuts
     2 tb Raisins

  Sprinkle sweet granuated sugar substitute, as
 necessary. Cream together margarine and sugar until
 light and fluffy. Add vanilla and sugar substitute to
 creamed mixture. Beat at medium speed for 1/2 minute.
  Stir together flour, cocoa and salt to blend. Add to
 creamed mixture and mix at low speed about 1 minute or
 until blended. Add nuts and raisins to dough. Mix
 lightly. Shape into balls using 1 tablespoonful of
 dough per ball. Place balls on a cookie sheet that has
 been lined with alumiun foil or sprayed with PAN
 spray. Bake at 325 F for 20-25 minutes or until
 slightly firm. Remove form oven and cool slightly.
  Roll lukewarm balls in Sprinkle Swet. Cool to room
 temperature and serve two balls per serving.
  Variation: Chocolate Mint Balls: Add 1/2 teaspoon
 peppermint flavoring along with 1 teaspoon vanilla
 instead to the 2 teaspoons vanilla. From *Prodigy's
 Food and Wine-Healthy Eating Bulletin Board, from
 Bridget Benjamin-PHFC09A

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