Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Easter Candy Cut outs

Submitted by: Mary on 04/04/2004
2063 views
2.66 avg rating
169 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 C Low carb chocolate, chopped (Semi-Sweet)
2 t Shortening (NOT butter, margarine, oil, or vegetable oil spread)


Tinted Coconut:

1/4 t Water
1 drop Food color of choice
1/2 C Unsweetened Coconut Flakes
1 T Splenda

Directions

Cover bottom of 13x9-inch pan with heavy duty foil.



In small microwave-safe bowl, place low carb chocolate and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.



Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts.



TO TINT COCONUT:



In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup unsweetened Coconut Flakes and splenda; with fork, toss until evenly tinted.

Additional Information

Carb counts depend on the size of the cutouts, minimum is 3 grams carbs per cutout, maximum is 5.

Servings

6 - 10 cutouts

Calories

3 or 5

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

 
 
Search