Description:

Diabetic Candy

Source:

Diabetic Sweet Tooth Cookbook by Mary Jane Finsand

Serves/Makes:48 candies

Ingredients

• 1 cup (225 ml) evaporated skim milk
• 2 tsp (10 ml) granulated frucrose
• 3 cups (700 ml) unsweetened shredded coconut

Preparation

• Combine milk and frucrose.
• Stir until frucrose is dissolved.
• Add coconut and stir until coconut is completely moistened.
• Drop by tspfuls onto a greased cookie sheet, 2 to 3 inches apart.
• Bake at 350 degrees (175 C.) for 15 minutes or until tops are lightly browned.
• Remove from pan immediately.

Comments

Exchange, 1 candy: 1/2 fruit, 1/2 fat Calories, 1 candy: 31 Carbohydrates, 1 candy: 2 g This sounds like a cookie but is shown under candy.