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 BBS: The GWE BBS [ASV/CIN]
Date: 01-05-94 (01:58)             Number: 416
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Diabetic Post 18               Conf: (37) Home Cooki
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

OUT-OF-BOUNDS CANDY BARS
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Yield: 8 bars

Ingredients:
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1 1/4 cup  (310 mL) unsweetened coconut
1/2 cup    (125 mL) milk
2 tsp      (10 mL) unflavored gelatin
1 tsp      (5 mL) cornstarch
1 tsp      (5 mL) vanilla extract
1 recipe   Semisweet Dipping Chocolate

Instructions:
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Combine 1/4 cup (60 mL) of the coconut, the milk, the gelatin and
cornstarch in blender; blend until smooth.  Pour into small saucepan,
cook and stir over medium heat until slightly thickened.  Remove from
heat and stir in vanilla and remaining coconut.  Form into 8 bars, allow
to firm and cool completely and dip in chocolate.

Exchange 1 bar: 2/3 full-fat milk
1 fat
Calories 1 bar: 133

         Jack Wells Host of the Home Cooking and Recipes sub

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