member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to mhudgins@q.com      

Recipe Categories:

    Chocolate Rum Balls


    Source of Recipe


    Marla

    List of Ingredients




    Sugar-Free Chocolate Rum Balls


    1 C pecan pieces
    3/4 C unsweetened dried coconut
    1 C Equal Spoonful® or Splenda®
    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



    Recipe



    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.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â