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Print this Recipe    Coconut Sweets

DIABETIC, LOW-FAT COCONUT SWEETS

3 oz non-fat ricotta cheese
1/4 cup nonfat dry milk
1/4 cup plus 1 Tbs. sugar
1/4 cup unsweetened shredded coconut

Grease an 8x8 inch square pan. Set aside. In a large, nonstick fry
pan heat ricotta cheese on medium heat. Add milk powder and stir
to mix thoroughly. Cook for 12-15 minutes until most of the liquid
is evaporated. Stir frequently to avoid sticking or burning on the
bottom. Add sugar and stir. The ricotta cheese mixture will become
liquid again. Cook for another 5 minutes, stirring occasionally.
Add the coconut and mix thoroughly. Continue to cook for 3-5 minutes.
The mixture should be quite thick. Pour the mixture into the greased
pan and press the mixture with a spatula. Cut into 1x1 inch diamond
shapes. The mixture sets as it cools. Cool completely before removing
from the pan. Makes 16 servings.

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