Chocolate Butter Creams Recipe
Diabetic Friendly Recipe
Fat free cream cheese, skim milk, white vanilla extract, powdered sugar replacement and semi-sweet chocolate melted for dipping - nummy Chocolate Butter Creams! A variation is included; Chocolate Dipped Creams. These use margarine instead of cream cheese and add more chocolatey flavor with cocoa.
3 ounce package fat free cream cheese (softened)
2 tablespoons skim milk
1-1/2 teaspoon white vanilla extract
1 cup powdered sugar replacement *
4 ounces semisweet chocolate, melted for dipping
Beat cream cheese, milk and vanilla until fluffy; stir in powdered sugar replacement.
Form into 30 balls and dip each one in chocolate.
*See our Powdered Sugar Replacement recipe.
Yield: 30 Chocolate Butter Creams
Serving Size: 1 butter cream
Diabetic Exchange per Butter Cream candy: 1/4 low-fat milk
Variation: Chocolate Dipped Creams
1/3 cup margarine or butter; softened
3 tablespoons evaporated skim milk
1 teaspoon pure vanilla extract
1/4 cup cocoa
1 cup powdered sugar replacement
Semi-sweet chocolate, melted for dipping
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 from dough into 60 small balls. Dip balls in chocolate, cool completely, dip again and cool.
Calories: per Chocolate Dipped Cream candy: 50
Exchange per Chocolate Dipped Cream (1 ball): 1/3 Bread, 1/2 Fat
Did you know?
September 13th is International Chocolate Day.