ENGLISH

CREAMY NO-COOK MINTS

YIELD: 7 DOZEN CANDIES

1

package (3 ounces) light cream

2

drops green food color

 

cheese

 

(or color of choice)

1⁄4

teaspoon mint extract

41⁄4

to 41⁄2 cups powdered sugar

 

 

 

Superfine sugar

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 11⁄2 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

86COOKIES, BARS, AND CANDIES