These are really candies rather than desserts. I found the recipe in the December/January 2005 issue of Light & Tasty magazine. It is from Beverly Coyde of Gasport, New York. She says she sometimes substitutes almond extract for the vanilla and chopped toasted almonds for the coconut. I suspect no-fat cream cheese could also be substituted for the reduced-fat kind. The unsweetened chocolate is high in healthful flavanols.

Ingredients and Method:

     In a small mixing bowl, beat the cream cheese, sugar substitute, sugar, and vanilla until smooth. Stir in coconut until combined. Refrigerate for 30 minutes or until easy to handle.

     Shape into 1-inch balls, then roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator. Yield: 1-1/2 dozen.

     Nutritional analysis: one bonbon equals 73 calories, 6 g. fat (4 g. saturated fat), 10 mg. cholesterol, 64 mg. sodium, 5 g. carbohydrate, trace fiber, 2 g. protein. Diabetic exchanges: 1 fat, 1/2 starch.

Email, I'd love to hear from you!

Back     To our Home Page

Please view and sign our Guestbook