Crisp Cereal
How to Make Diabetic-Friendly Peanut Butter Chocolate Truffles
Being diabetic doesn’t mean we have to give up candy while everyone else enjoys it this holiday season. We diabetics just have to be more particular when choosing our special candy treats. Today’s new article is a recipe for Peanut Butter Chocolate Truffles suitable for diabetics. Yummy! According to my calculations, 4 of these little treats contain 220 calories and a third as much protein as carbs–a good combination for us diabetics.
PEANUT BUTTER CHOCOLATE TRUFFLES
1/2 cup reduced-fat chunky peanut butter
3 tbsps Splenda granular
1 cup rice crisp cereal
1/4 cup sugar-free chocolate chips
3 tbsps unsweetened baking cocoa powder
In a small microwavable bowl, microwave the peanut butter for 10 seconds on high. Add the Splenda and using a wooden spoon mix together until smooth. Stir in the cereal and mix very well to coat all the cereal. Using your hands, which you have sprayed with nonstick cooking spray, shape the mixture into 1-inch firm balls. Place the balls on a waxed paper lined tray and put in freezer for at least 15 minutes but up to 1 hour.
When ready to remove candy balls from the freezer, spread the cocoa powder on a plate and roll the balls in the cocoa then place them back on the wax paper lined tray; set aside.
Place the chocolate chips in a small resealable freezer plastic bag. Microwave on high for 10 to 15 seconds. Knead the bag to smooth the chocolate. Return to the microwave for another 10 seconds, if necessary, until the mixture kneads totally smooth and melted.
Smooth the melted chocolate away from one of the bottom corners of the bag and snip about an eighth of an inch from that corner. Drizzle the chocolate over the candy balls. Let the chocolate set up firm before serving.
Note: May be kept in an airtight container in the refrigerator for up to 3 days.
Yield: 20 truffles
Enjoy!
About the Author
For more of Linda’s recipes and diabetic information visit her blog at http://diabeticenjoyingfood.blogspot.com
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