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Diabetic Chocolate Balls

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      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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