Coconut Date-Nut Balls

Ingredients

• 3/4 cup flaked coconut
• 1/2 cup butter
• 1 (8 ounce) package dates, chopped
• 3/4 cup chopped pecans
• 1/2 cup egg substitute
• 3/4 cup Splenda No Calorie Sweetener, Granulated
• 3-1/2 cups crispy rice cereal

Directions

1. Preheat oven to 350 degrees F. Bake coconut, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
2. Melt butter in a large skillet over low heat. Add dates and pecans; cook over low heat, stirring constantly until dates are softened. Cool to touch (about 5 minutes).
3. Beat egg substitute and Splenda Granulated Sweetener for 3 minutes at medium speed with an electric mixer; add to date mixture. Cook over low-heat, stirring constantly, until mixture thickens (about 3 minutes). Stir in rice cereal. Cool to touch. Shape into 1-inch balls. Roll in toasted coconut.

Recipe Yield: Yield: 36 servings Serving Size: 1 ball

Source: Splenda
Recipe and image appear courtesy of Splenda.

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