2 tbsp. unsweetened cocoa
1/2 cup margarine
1/2 cup milk (1/4 c cream + 1/4 c water)
1 tsp. vanilla
1/2 cup creamy peanut butter
3 cups unsweetened shredded coconut
cocoa, margarine and milk in saucepan. Bring to a boil (stir
constantly). Boil for EXACTLY one minute (do not overcook).
Remove from heat and stir in peanut butter and vanilla. When
peanut butter is evenly spread throughout mixture, add the
coconut. Stir to coat evenly. Drop by spoonfuls onto waxed
paper. Chill in refrigerator. Enjoy!
about 20 "yummies" depending on size.
from Sandy: be careful and keep it to a minimum. First, the
Splenda could cause cravings (even though it isn't real sugar,
sometimes it's all in our mind) and the fat content overall
is probably high. I know we don't look at fat nor calories,
but I'm still a firm believer in watching it. But this WOE
is all about not denying ourselves. We just have to learn
when to eat it and practice moderation.