Sunday, December 16, 2007
Cream Cheese Mints
4 ounces cream cheese -- softened
1 teaspoon peppermint extract
1 pound powdered erythritol
food coloring -- if desired
Combine cream cheese, extract and food coloring, if desired, in large mixer bowl until thoroughly blended.
Beat in powdered erythritol. Mixture will be crumbly, but will stick together when pressed with fingers. (At this point, it reminds me of bean bag chair filling, tinted pale green.)
Mold as desired; pop out of molds and let dry at room temperature.
I got 90 small (about 1 1/8" across and 1/4" thick) mints from this recipe
Per mint: 5 Calories; trace Fat (16.0% calories from fat); trace Protein; 5g Carbohydrate; 0g Dietary Fiber; 5g Sugar Alcohols; 1mg Cholesterol; 4mg Sodium