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Diabetic Chocolate Crunch Candy
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Diabetic Sweet Tooth Cookbook by Mary jane Finsand

Serves/Makes:30 pieces

  • 1 cup (225 ml) nonfat dry milk powder
  • 1/2 cup (125 ml) unsweetened cocoa powder
  • 2 tbsp (30 ml). liquid fructose
  • 3 tbsp (45 ml). water
  • 1-1/2 cups (350 ml) chow mein noodles
  • Combine milk powder and cocoa in a blender or food processor.
  • Process until it is a fine powder.
  • Stir in fructose and water, beating until smooth and creamy.
  • Slightly crush noodles and fold into chocolate mixture.
  • Drop by tspfuls onto waxed paper.
  • Cool to room temperature.
Exchange, 1 piece: 1/5 bread Calories, 1 piece 11 Carbohydrates, 1 piece: 3 g

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