38
COOKIES, BARS, AND CANDIES
Creamy No-Cook Mints
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.
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