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Title: Dietetic Candy Suggestions
Keywords: Dessert, Candy, Dietetic, Chocolate, Diabetic

Raisins dates, or half pecans or walnuts may be dipped in dietetic chocolate coating,
seperated and placed on waxed paper and chilled until firm.

Clusters may be made by mixing the melted coatings with raisins, nuts, or cereals. Place
on waxed paper, chill until firm. Strawberries may be patially or entirely dipped in
coating. Serve the same day as dipped.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By
Mildred Brand, Milwaukee, Wis. 53201 RECIPE CLIPPED By Jim Bodle 1/93





Title: SUNNY CITRUS CUBES
Keywords: Diabetic, Dessert, Candy

4   T   Unflavoured gelatine
3/4 C   Unsweetened grapefruit juice
2   C   Unsweetened orange juice, boiling
1   t   Orange extract
2   T   Sugar
1/4 C   Walnuts, chopped (optional)

Soften gelatine in grapefruit juice.  Add orange juice, orange extract and sugar.  Stir
until dissolved.  Pour into 8" square pan.  Chill until partially set.  Sprinkle with
walnuts if you wish. Tield: 16 pieces, 2 inch x 2 inch

1 serving without nuts contains 24 Calories - 1/2 fruit and vegetable choice. 1 serving
with nuts contains 33 Calories - 1/2 fruit and vegetable choice 1/2 fats and oils choice.

From Enjoy B.C. Fruit the Diabetic way (1982)






Title: Dietetic Melt-Away Mints
Keywords: Diabetic, Dietetic, Candy, Chocolate, Dessert

1 1/2   Lbs.    Finely chopped milkcote chocolate coating
2/3     C       Melted vegetable shortening
3 or 4  Drops   Peppermint oil
                Milkcote chocolate

In the top of a double boiler, melt milkcote coating over hot, not boiling, water. Add
shortening and peppermint, a little at a time, beating well after each addition. Chill
chocolate mixture in the refrigerator until of a soft custard consistency. Place in a mixing
bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour into a waxed paper-lined 10 x
13-inch pan. Cover with waxed paper and tap pan to level mixture. Place in refrigerator
until firm but not hard. Cut into squares. Dip in melted and cooled milkcote coating.
Makes about 100 pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By
Mildred Brand, Milwaukee, Wis. 53201 RECIPE CLIPPED By Jim Bodle 1/93






Title: Dietetic Peanuts
Keywords: Candy, Dietetic, Chocolate, Peanuts, Diabetic, 
Dessert

1       Lb.     Whitecoat chocolate coating
1/2     C       Peanut butter

In the top of a double boiler, melt coating over hot, not boiling, water. Add peanut
butter. and blend until smooth. Fill peanut molds almost full and chill in freezer until
firm. Turn over and tap peanuts from molds. Makes about 75 peanuts.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By
Mildred Brand, Milwaukee, Wis. 53201 RECIPE CLIPPED By Jim Bodle 1/93






Title: Dietetic Bark Candy
Keywords: Dessert, Candy, Dietetic, Chocolate, Diabetic

1       Lb.     Milkcote or whitecote chocolte
1       C       Crunchy cereal
                Watermelon seeds or any other crunchy food

In the top of a double boiler, melt coating over hot, noit boiling, water. Add cereal and
seeds. Blend together thoroughly, then pour onto waxed paper and spread thinly. Let
stand until firm. Break into pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By
Mildred Brand, Milwaukee, Wis. 53201 RECIPE CLIPPED By Jim Bodle





Title: Chocolate Butter Creams
Keywords: Candy, Chocolate, Diabetic

3-oz. pkg.      cream cheese (softened)      90-g pkg.
2 T.            skim milk                    30 mL
1 1/2 t.        white vanilla extract         7 mL
1 c.            powdered sugar replacement  250 mL
1 recipe        Semisweet Dipping Chocolate   1 recipe


Beat cream cheese, milk and vanilla until fluffy; stir in powdered sugar replacement.
Form into 30 balls and dip each one in chocolate.


Yield: 30 creams Exchange 1 cream: 1/4 low-fat milk Calories 1 cream: 31

Source: Diabetic Candy, Cookie & Dessert Cookbook 
by Mary Jane Finsand




Title: Double Fudge Balls
Keywords: Candy, Chocolate, Diabetic

1/3 c.     margarine (soft)            90 mL
3 T.       evaporated skimmed milk     45 mL
dash       salt                           dash
1 t.       vanilla extract              5 mL
1/4 c.     cocoa                       60 mL
1 c.Powdered Sugar Replacement        250 mL
1 recipe   Semisweet Dipping Chocolate  1 recipe


Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar
replacement. Knead or work with hands until dough is smooth, and form dough into 60
small balls. Dip balls in chocolate, cool completely; dip again and cool.

Yield: 60 balls
Exchange: 1 ball: 1/3 bread
                  1/2 fat
Calories 1 ball: 50


Source: Diabetic Candy, Cookie & Dessert Cookbook 
by Mary Jane Finsand





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