---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DIABETIC CHOCOLATE BALLS
  Categories: Chocolate, Diabetic, Cookies
       Yield: 20 servings
  
     1/2 c  Margarine,room temp
       2 tb Sugar
     1/3 c  Liquid sugar substitute
   1 1/4 c  Flour
       3 tb Cocoa
     1/2 ts Salt
     1/4 c  Chopped nuts
       2 tb 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 20-25 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 1/2 teaspoon
   peppermint flavoring along with 1 teaspoon vanilla
   instead to the 2 teaspoons vanilla. From *Prodigy’s
   Food and Wine-Healthy Eating Bulletin Board, from
   Bridget Benjamin-PHFC09A
  
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