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Diabetic Semisweet Dipping Chocolate
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Serves/Makes:1 cup

  • 1 cup (225 ml) nonfat dry milk powder
  • 1/3 cup (80 ml) unsweetened cocoa
  • 2 tbsp (30 ml). grated parrifine wax
  • 1/2 cup (125 ml) water
  • 1 tbsp (15 ml). vegetable oil
  • 1 tbsp (15 ml). liquid fructose
  • Combine milk powder, cocoa and wax in a blender or food processor.
  • Process to a soft powder.
  • Place in a double boiler over hot (not boiling) water.
  • Cook and stir untilwax is completely melted and mixture is smooth and creamy.
  • Remove from heat; stir in fructose.
  • Allow to cool slightly.
  • Dip candes in chocolate, shake off excess and place on waxed paper to cool.
  • If you have trouble removing candies from waxed paper; slightly warm a cookie sheet, lay waxed paper with candies on the cookie sheet and remove them.
Exchange, full recipe: 3 low-fat milk, Calories, full recipe: 427, Carbohydrates, full recipe: 30 g

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