DIABETIC FRIENDLY CHOCOLATE BALLS (SALLYE)
Bonus: Quick and easy to make.
NOTE: PREP TIME INCLUDES COOL-DOWN PERIOD
- 1 c
- low fat milk
- 1/4 c
- dry skimmed milk powder
- 1/4 c
- cocoa powder
- 3/4 c
- stevia sweetener***
- 2 Tbsp
- 1/2 c
- raisin bran
- 1/4 c
- puffed rice
- 1 tsp
- vanilla extract
How to Make DIABETIC FRIENDLY CHOCOLATE BALLS (SALLYE)
- 1Mix cocoa and skimmed milk powder together.
Add half cup low fat milk, stir with wooden spoon until it is a smooth paste.
- 2***IMPORTANT: BUY THE STEVIA PRODUCT THAT SAY ON THE PACKAGE IT IS A ONE FOR ONE REPLACEMENT FOR SUGAR***
- 3Place butter and sugar substitute in a heavy nonstick pan over low heat.
Stir occasionally, till all ingredients are fully melted.
- 4Add the remainder of the milk and bring to a boil.
Gradually pour the prepared chocolate paste into mixture, stirring continuously with wooden spoon.
Cook while gently stirring, until mixture forms a very soft "lump".
Mixture should leave sides of pan easily.
- 5Add vanilla extract and puffed rice.
Add half the raisin bran , leaving half for use later.
NOTE: Pick all the raisins out of the remaining half of bran and add them to the mix.
Remove from heat, mix well, and set aside to cool.
- 6When mixture is at room temperature, roll into small balls between both palms.
Roll these balls in the remaining bran, to coat all over.
NOTE: I coarsely crushed the bran in a ziplock bag to make it easier for the coating process.
- 7Place each ball on a baking sheet lined with parchment paper.
Place baking sheet in fridge until balls are set and firm.
Store in fridge in an airtight container