Recipe - Diabetic Chocolate Balls

One half cup Margarine,room temp
2 tablespoon Sugar
1/3 cup Liquid sugar substitute
1 One fourth cup Flour
3 tablespoon Cocoa
One half teaspoon Salt
One fourth cup Chopped nuts
2 tablespoon Raisins

Sprinkle sweet granuated sugar substitute, as necessary. Cream
together margarine and sugar until light and fluffy. Add vanilla and
sugar substitute to creamed mixture. Beat at medium speed for 1/2
minute.
Stir together flour, cocoa and salt to blend. Add to creamed mixture
and mix at low speed about 1 minute or until blended. Add nuts and
raisins to dough. Mix lightly. Shape into balls using 1 tablespoonful
of dough per ball. Place balls on a cookie sheet that has been lined
with alumiun foil or sprayed with PAN spray. Bake at 325 F for 2025
minutes or until slightly firm. Remove form oven and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room temperature and
serve two balls per serving.
Variation: Chocolate Mint Balls: Add One half teaspoon peppermint
flavoring along with 1 teaspoon vanilla instead to the 2 teaspoons
vanilla. From *Prodigy's Food and WineHealthy Eating Bulletin Board,
from Bridget BenjaminPHFC09A

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip