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  Recipe Home » Diabetic » CHOCOLATE COATED CHERRIES
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  CHOCOLATE COATED CHERRIES
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 274
Ingredients:
30 bing cherries, including pits and stems
1 recipe Basic Creme Center
1/2 recipe Semisweet Dipping Chocolate
Basic Creme Center:
3 oz. cream cheese, softened
1 C. powdered sugar replacement
2 Tbls. water
1 tsp. vanilla extract
Semisweet Dipping Chocolate:
1 C. nonfat dry milk powder
1/3 C. cocoa
2 Tbls. paraffin wax
1/2 C. water
1 Tbls. liquid shortening
1 Tbls. liquid sugar replacement
Instructions:
Wrap Basic Creme Center dough around each cherry; chill thoroughly. Dip in chocolate and dry completely. Basic Creme Center: Beat cream cheese until fluffy. Stir in sugar replacement, water and vanilla extract. Dough may be divided into parts and different flavorings and/or food color added to each part. Knead or work with the hand until dough is smooth. Use as directed in the recipes. Semisweet Dipping Chocolate: Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot, not boiling, water, and cook, stirring, until wax pieces are completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement and let cool slightly. Dip candies according to recipe. Shake off excess chocolate. Place on very lightly greased wax paper and allow to cool completely. If candies do not remove easily, slightly warm the wax paper over electric burner or with clothes iron. Store in a cool place.
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