Though it does not run in my family line, Diabetes seems prevalent everywhere.
With that said this is a sugar-less recipe for Marzipan.
MARZIPAN CANDY
6 oz blanched, slivered almonds
1 cup Splenda
2 tbsp liquid egg substitute
2 tsp almond extract
1 tsp lemon juice
In a food processor, process the almonds until very finely ground. Turn off the machine and add the
Splenda, egg substitute, almond extract and lemon juice. Process until the mixture forms a ball or is well combined. Transfer to a 1-quart or simular microwave-safe shallow casserole or plastic container. Press the marzipan into place. Cover with the wax paper and microwave for about 4 minutes at 30% power, until firm but not dry. Cool. With a sharp knife cut into 30 squares. Store, tightly covered, in the refrigerator for up to 10 days.
Per square: 38 calories, 2g carbs, 1g protein
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