Diabetic Peanut Butter Balls

Sam #3's Note:

Taken from my mother's WLS board where low sugar and high protein is necessary. Cook time is chill time.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 80

• 1 kg kraft sugar-free sodium-free peanut butter
• 2 cups Rice Krispies
• 1 cup Splenda granular
• 1 ½ cups unsweetened coconut (or more)

Directions:

1. In a large bowl, combine peanut butter, Rice Krispies and Splenda until well mixed.
2. Pour coconut into a small bowl.
3. Drop peanut butter mixture into the coconut by the teaspoonfuls to coat.
4. Place on a waxed paper lined cookie sheet and chill minimum 1 hour.
5. Store in air tight container for up to 3 weeks in fridge.

Reviews

[Brooke the Cook in WI]

I threw these together last night in no time at all. I added some flax meal, which added a little more texture to the balls. After trying to mix this by hand for a minute, I decided the mixer was the way to go. Be sure to give them time to set up in the fridge. I even had one for breakfast this morning!

[bmcnichol]

My son and I made these while on vacation for our whole family. They were easy to make. I followed the recipe as written other then I didn't add the coconut as I do not like it and I cut the recipe in half.

[vitalev]

I have a family of peanut butter-aholics, and we really enjoyed these. My grandfather (diabetic) kept insisting he couldn't eat them.. thinking they were candy. I used Skippy Natural peanut butter, with great results. Thanks so much for a great party recipe!