[acb-diabetics] DIABETIC NUT CRUNCH

[Patricia LaFrance-Wolf]

/////what is isomalt?

-----Original Message-----
From: acb-diabetics-bounces at acb.org [mailto:acb-diabetics-bounces at acb.org]
On Behalf Of Sugar
Sent: Monday, January 14, 2013 5:12 PM
To: acb-diabetics at acb.org
Subject: [acb-diabetics] DIABETIC NUT CRUNCH

DIABETIC NUT CRUNCH

Yield: 80 pieces

Source: "The Diabetic Dessert Cookbook" by Coleen Howard
via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

1-1/4 cups Isomalt
3/4 cup margarine
1/4 cup water
1/2 cup unblanched almonds
1/2 teaspoon baking soda
1/2 cup blanched almonds
1/3 cup carob
1/8 teaspoon artificial sweetener
1/2 cup finely chopped blanched almonds

DIRECTIONS

In a heavy saucepan mix Isomalt, margarine, water and unblanched almonds.
Boil mixture to brittle stage.
Stir occasionally.
Stir in baking soda and the blanched almonds.
Pour into an 8-inch x 8-inch square pan, 3/4-inch deep.
Melt the carob in double boiler.
Stir in artificial sweetener and mix well.
Spread sweetened carob evenly on top of candy.
Sprinkle with finely chopped nuts.
Cool.
Break into 1-inch square pieces.

Nutritional Information Per Serving (1 piece):

Calories: 35.3, Carbohydrate: 1.12 g, Cholesterol: 0.85 mg,
Fat: 3.32 g, Fiber: .204 g, Protein: .594 g, Sodium: .315 mg

Diabetic Exchanges: 1 Fat




"Faith is not the belief that God will do what you want. Faith is the belief

that God will do what is right."
 - Max Lucado
~Blessings, Sugar

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