---------- Recipe via Meal-Master (tm) v8.02
 
      Title: DIABETIC CHOCOLATE BALLS
 Categories: Chocolate, Diabetic, Cookies
      Yield: 20 servings
 
    1/2 c  Margarine,room temp
      2 tb Sugar
    1/3 c  Liquid sugar substitute
  1 1/4 c  Flour
      3 tb Cocoa
    1/2 ts Salt
    1/4 c  Chopped nuts
      2 tb Raisins
 
   Sprinkle sweet granuated sugar substitute, as
  necessary. Cream together margarine and sugar until
  light and fluffy. Add vanilla and sugar substitute to
  creamed mixture. Beat at medium speed for 1/2 minute.
   Stir together flour, cocoa and salt to blend. Add to
  creamed mixture and mix at low speed about 1 minute or
  until blended. Add nuts and raisins to dough. Mix
  lightly. Shape into balls using 1 tablespoonful of
  dough per ball. Place balls on a cookie sheet that has
  been lined with alumiun foil or sprayed with PAN
  spray. Bake at 325 F for 20-25 minutes or until
  slightly firm. Remove form oven and cool slightly.
   Roll lukewarm balls in Sprinkle Swet. Cool to room
  temperature and serve two balls per serving.
   Variation: Chocolate Mint Balls: Add 1/2 teaspoon
  peppermint flavoring along with 1 teaspoon vanilla
  instead to the 2 teaspoons vanilla. From *Prodigy's
  Food and Wine-Healthy Eating Bulletin Board, from
  Bridget Benjamin-PHFC09A
 
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