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What was your fasting blood glucose? (full on chat)
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<blockquote data-quote="HarryBeau" data-source="post: 2114587" data-attributes="member: 329049"><p><span style="color: #000000">I used to make these quite often & trialled them on my colleagues at our office they loved them...very similar to Bounty Bars and delicious</span></p><p><a href="http://4.bp.blogspot.com/-kTBJs7Q4yQk/UXGDJxRDjUI/AAAAAAAAAlk/y3DEpoMyjyI/s1600/coconut+truffles+napis.jpg" target="_blank"><img src="http://4.bp.blogspot.com/-kTBJs7Q4yQk/UXGDJxRDjUI/AAAAAAAAAlk/y3DEpoMyjyI/s1600/coconut+truffles+napis.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p><em><u>I<strong>ngredients (make about 25 truffles):</strong></u></em></p><p><strong> <em>200 g desiccated coconut</em></strong></p><p><strong><em>100 ml double cream</em></strong></p><p><strong><em>7g Splenda</em></strong></p><p><strong><em>70 g butter</em></strong></p><p><strong> <em>100 g dark chocolate must be 70% or more cocoa solids </em></strong></p><p><strong><em><u>Preparation:</u></em></strong></p><p><strong><em>In a bowl mix coconut with splenda.</em></strong></p><p><strong><em>In a small sauce pan heat up butter together with cream (do not bring to boil).</em></strong></p><p><strong><em>Pour the mixture over coconut and splenda and combine together. Refrigerate the mixure for about 30 minutes. It's much easier to form little balls when its cold.</em></strong></p><p><strong> <em>Form little balls and put in the fridge for about 30 minutes.</em></strong></p><p><strong> <em>Melt the chocolate in a bowl over simmering water. Dip each coconut ball in melted chocolate and place on a large plate or chopping board lined with baking paper. Use the toothpick for dipping and let excess of the chocolate drip back in the bowl. Refrigerate for about an hour until chocolate the set.</em></strong></p><p><em><u><strong>Calories and Carbohydrates:</strong></u></em></p><p><em><strong>Whole mixture +dark chocolate</strong></em></p><p><em><strong>1 truffle</strong></em></p><p><em><strong>Carbohydrates</strong></em></p><p><em><strong>56.5g</strong></em></p><p><em><strong>2.2g</strong></em></p><p><em><strong>Calories</strong></em></p><p><em><strong>2876</strong></em></p><p><em><strong>115</strong></em></p><p><em><strong></strong></em></p><p><em><strong>Again from Diabetic Good Baking you can adapt (as I do) to suit your own tastes.</strong></em></p></blockquote><p></p>
[QUOTE="HarryBeau, post: 2114587, member: 329049"] [COLOR=#000000]I used to make these quite often & trialled them on my colleagues at our office they loved them...very similar to Bounty Bars and delicious[/COLOR] [URL='http://4.bp.blogspot.com/-kTBJs7Q4yQk/UXGDJxRDjUI/AAAAAAAAAlk/y3DEpoMyjyI/s1600/coconut+truffles+napis.jpg'][IMG]http://4.bp.blogspot.com/-kTBJs7Q4yQk/UXGDJxRDjUI/AAAAAAAAAlk/y3DEpoMyjyI/s1600/coconut+truffles+napis.jpg[/IMG][/URL] [I][U]I[B]ngredients (make about 25 truffles):[/B][/U][/I] [B] [I]200 g desiccated coconut 100 ml double cream 7g Splenda 70 g butter[/I] [I]100 g dark chocolate must be 70% or more cocoa solids [U]Preparation:[/U] In a bowl mix coconut with splenda. In a small sauce pan heat up butter together with cream (do not bring to boil). Pour the mixture over coconut and splenda and combine together. Refrigerate the mixure for about 30 minutes. It's much easier to form little balls when its cold.[/I] [I]Form little balls and put in the fridge for about 30 minutes.[/I] [I]Melt the chocolate in a bowl over simmering water. Dip each coconut ball in melted chocolate and place on a large plate or chopping board lined with baking paper. Use the toothpick for dipping and let excess of the chocolate drip back in the bowl. Refrigerate for about an hour until chocolate the set.[/I][/B] [I][U][B]Calories and Carbohydrates:[/B][/U] [B]Whole mixture +dark chocolate 1 truffle Carbohydrates 56.5g 2.2g Calories 2876 115 Again from Diabetic Good Baking you can adapt (as I do) to suit your own tastes.[/B][/I] [/QUOTE]
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