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The Recipe Instructions |
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Ingredients
1 cup semisweet chocolate chips
1/3 cup smooth gf peanut butter
2 tbsp corn syrup
1 1/2 cup cooked red kidney beans
1/2 tsp ground cinnamon
1 1/2 cup mini gf marshmallows
1/4 cup chopped nuts
Directions
Use gluten-free ingredients for someone on a celiac diet.
Spray 9 inch square cake pan with non-stick vegetable spray, or line
pan with waxed paper.
Melt chips and peanut butter in a large saucepan over low heat,
stirring until smooth. (Or microwave at medium about 2 1/2 minutes
until mixture can be stirred smooth.) Stir in corn syrup. Remove from
heat. Cool 5 minutes.
In food processor, puree beans and cinnamon. Stir into chocolate
mixture until well blended. Stir in marshmallows and walnuts until
coated. Cut large marshmallows with wet scissors if minis are not
available.
Press evenly into prepared pan. Chill about 45 minutes or until firm.
Cover and refrigerate at least 8 hours or up to 6 days before
serving. Cut into 24 squares.
1 square = 94 calories, 1 fruit & veg. choice, 1 fats & oils choice 5
grams total fat, 1 gram saturated fat, 0 cholesterol, 2 grams
protein, 11 grams carbohydrate,
21 mg sodium, 103 mg potassium
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared by
Elizabeth Rodier, Feb 94
Servings: 24
Diet Chocolate Marshmallow Nut Squares Recipe brought to you by Diet Recipes To-Go
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Foods containing allyl sulfides
( includes pickled shallots, chives and welsh onion) The alliaceae family is rich in allyl sulfides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer. Although there is insufficient definitive proof published, allyl sulphides are also thought to help with antiinflammatory effect, sterilization and insomnia. Foods containing allyl sulfides are low in calories, so you should add them to your weight loss regime. |