These little gems will remind you of the holidays; however, they are a welcome addition to dessert trays year round.
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® Granulated No Calorie Sweetener
3 1/2 cups crispy rice cereal
- Preheat oven to 350°F (175°C). Bake coconut, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
- 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).
- 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.
Makes 36 balls.
Nutritional Information Per Serving (1 ball): Calories 80 | Calories from Fat 45 | Fat 5.0g (sat 2.0g) | Cholesterol 5mg | Sodium 55mg | Carbohydrates 8g | Fiber 1g | Sugars 5g | Protein 1g.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.