Advertisement
Recipe: Creamy No Cook Mints
Similar Categories: Creamy, 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
Preparations:
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 (2 cm) balls, using
about 1 teaspoon (5 ml) for each ball. Roll in
superfine sugar. Place on waxed paper covered
with superfine sugar. Flatten slightly with thumb
to form 1/4 inch (5 mm) 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.
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
Preparations:
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 (2 cm) balls, using
about 1 teaspoon (5 ml) for each ball. Roll in
superfine sugar. Place on waxed paper covered
with superfine sugar. Flatten slightly with thumb
to form 1/4 inch (5 mm) 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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Creamy, Cook, Mints
| Swiss Steak | Chicken Fruit Salad |
