3 ounces light cream
cheese
1
⁄
4
teaspoon mint flavoring
2 drops green food color
or color of choice
4
1
⁄
4
-4
1
⁄
2
cups powdered sugar
Superfine sugar
Place cream cheese, flavoring, 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
in 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 about 1 teaspoon 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.
Yield: 42 servings (2 candies per serving).
Per serving: About 54 cal, 0 g pro, 13 g carb,
0 g fat, 1 mg chol, 12 mg sod.
a~b
CREAMY NO-COOK MINTS
45
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