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Diabetic Butter Rum Candy
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Recipe Information
Diabetic Sweet Tooth Cookbook by Mary Jane Finsand

Serves/Makes:20 patties

  • 5 cups (1175 ml) unsweetened puffed rice
  • 3 tbsp (45 ml). granulated fructose
  • 2 egg whites
  • 2 tsp (10 ml). butter rum flavoring
  • 1 tsp (5 ml). vanilla
  • Pour puffed rice into a blender and process to a powder.
  • Pour into a bowl.
  • Add remaining ingredients.
  • Mix with a wood or plastic spoon until completely blended.
  • Form sticky mixture into 20 patties.
  • Place on an ungreased cookie sheet.
  • Bake at 300 degrees (150 C.) for 20 minutes or until surface feels dry.
Exchange, 1 candy: 1/5 bread Calories, 1 candy: 23 Carbohydrates, 1 candy: 3 g

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