- 1/2 cup flaked coconut
- 1/2 cup raisins
- Sugar substitute equivalent to 4 teaspoons sugar
- 2 tablespoons finely chopped walnuts
- 1/3 cup reduced-fat creamy peanut butter
- 1/4 teaspoon coconut extract
- In a bowl, combine the first four ingredients; beat well. Add peanut butter and extract. Refrigerate for 30 minutes or until easy to handle. Shape into 3/4-in. balls. Yield: 2 dozen.
Originally published as Raisin Peanut Butter Balls in Country Woman November/December 1999, p36
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