From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
OUT-OF-BOUNDS CANDY BARS
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Yield: 8 bars
Ingredients:
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1 1/4 cup (310 mL) unsweetened coconut
1/2 cup (125 mL) milk
2 tsp (10 mL) unflavored gelatin
1 tsp (5 mL) cornstarch
1 tsp (5 mL) vanilla extract
1 recipe Semisweet Dipping Chocolate
Instructions:
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Combine 1/4 cup (60 mL) of the coconut, the milk, the gelatin and
cornstarch in blender; blend until smooth. Pour into small saucepan, cook
and stir over medium heat until slightly thickened. Remove from heat and
stir in vanilla and remaining coconut. Form into 8 bars, allow to firm
and cool completely and dip in chocolate.
Exchange 1 bar: 2/3 full-fat milk
1 fat
Calories 1 bar: 133
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