Diabetic Dessert Recipes: Peanut Butter Balls

Some people just LOVE peanut butter, and everyone else just likes it (a lot)!

This is a nice little recipe for all you peanut butter lovers out there with diabetes.

Diabetic Dessert

Ingredients

3/4 cup Margarine, 80% fat no salt
2/5 cup low fat vanilla soy milk
3/4 cup natural peanut butter (not chunky)
2 1/4 oz vanilla protein powder , 3 tablespoons
1 1/8 cup SPLENDA, granulated
1 1/2 touch of salt
1 1/2 tsp vanilla ext.
3/4 cup chopped walnuts
1 1/2 oz unsweetened baking chocolate
3/4 tsp olive oil
4 1/2 tbsp SPLENDA, granulated
3/4 tsp fresh lemon juice, diluted with water
3/4 tsp vanilla ext

Instructions

1 Melt the margarine in a pan over low heat with soy milk and mix in the peanut butter. Add the soy protein powder, sugar substitute, salt, vanilla, and nuts to the mix.
2 After, roll into small balls about the size of a walnut. Put in a container in a single layer and freeze overnight, minimum duration is 2 hours.
3 Melt chocolate and oil in microwave on high for under a minute – watch out for splattering. Allow to relax for 1 minute and mix until smooth. Utilize a toothpick to lower the balls into the melted chocolate. Place the chocolate balls on wax paper and store in freezer in an airtight rubbermaid.
4 After they have frozen, make your glaze by putting Splenda in a cup and adding water and lemon juice 1 drop at a time until a thick paste is created.
5 Add vanilla ext slowly and mix. If mixture is to loose/crumbly, add another teaspoon of Splenda. If too thick, add more water. Using a spoon, drizzle the sauce above the balls, let the glaze to design randomly.

Makes 36 servings