ENGLISH
COOKIES, BARS, AND CANDIES
Place cream cheese, mint extract, and food color in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until
smooth. Continuing on Speed 2, gradually add powdered sugar and mix about
1
1
⁄
2
minutes, or until mixture becomes very stiff.
To make mints, dip individual flexible candy molds into superfine sugar. Press in mint
mixture. Turn out onto waxed paper covered with superfine sugar. Repeat until all
mixture is used. Or: Shape mixture into
3
⁄
4
-inch balls, using 1 teaspoonful for each
ball. Roll in superfine sugar. Place on waxed paper covered with superfine sugar.
Flatten slightly with thumb to form
1
⁄
4
-inch-thick patties. If desired, press back of fork
lightly on patties to form ridges.
Store mints, tightly covered, in refrigerator. Mints also freeze well.
PER SERVING:
(2 MINTS) ABOUT 54 CAL, 0 G PRO, 13 G CARB, 0 G FAT,
1 MG CHOL, 12 MG SOD
1 package (3 ounces) light cream
cheese
1
⁄
4
teaspoon mint extract
2 drops green food color
(or color of choice)
4
1
⁄
4
to 4
1
⁄
2
cups powdered sugar
Superfine sugar
86
CREAMY NO-COOK MINTS
YIELD:
7 DOZEN CANDIES
060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:57 PM Page 86
