Light & creamy after a big holiday dinner. 2 mints about 54 calories. 13 g carbs, 1 mg chol, 12 mg sodium, 0 g fat.............you may substitute Splenda for powdered sugar. 1 c Splenda + 1 tsp cornstarch(mixed well) = 1 c powdered sugar
pkg. (3 oz.) cream cheese
t. mint extract
drops green food color (she didn’t have green so used red)
c. 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, gradually add powdered sugar, and mix about 1 1/2 minutes or until mixture becomes 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 them lightly on patties to form ridges. Store mints, tightly covered, in refrigerator. Mints also freeze well.