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Home : Diabetic Recipes : Desserts

Pralines

Servings: 64 (Serving = 1 piece)
Ratings Rating: 3.33, 3 Votes | Read Comments
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Ingredients

  • 2 cups Isomalt
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • Pinch of salt or salt substitute
  • 2 tablespoons margarine
  • 2-1/3 cups pecan halves
  • 64 perfect pecan halves (unbroken)

Directions

  1. In a large kettle (about 8 quarts), combine Isomalt, baking soda, buttermilk and salt or salt substitute. Cook over high heat 5 minutes, being sure to stir frequently and to scrape bottom and crevices of kettle. Cook to 234 degrees F. on a candy thermometer. Remove from heat. Add margarine and 2-1/3 cups pecan halves. Cook stirring continuously to soft ball stage. Remove and let stand just a minute or two. Then with a spoon, beat until thickened and creamy.
  2. Immediately drop by 2" tablespoonfuls onto waxed paper or a cookie sheet. Dot with perfect pecans. Press pecan into each piece of candy.

Nutritional Information (Per Serving)
Calories: 39.2
Protein: .531 g
Sodium: 23.7 mg
Cholesterol: .134 mg
Fat: 3.89 g
Carbohydrates: 1.13 g
Exchanges: 1/2 Fat

Source: The Diabetic Dessert Cookbook
Author: Coleen Howard

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