Low Carb Candies Recipes

Ingredients:

1 1/2 cup soy protein isolate
3 tbsp whey protein
1 cup splenda
1 1/2 tbsp liquid or granular lecithin, see * note 1
1 1/2 tbsp glycerin, see * note 2
3/4 cup heavy cream
3 tbsp coconut or almond oil
1 tbsp jok n al sugarfree pineapple prese, r
1 = (or 2 tbspns finely chopped unswe
1 fresh pineapple)
1/2 tsp pineapple extract

Instructions:

* Note 1: Lecithin, both granular and liquid can be found in most health
food stores. If you can't locate it, it can be ordered online. Granular
lecithin can be ordered from King Arthur Flour Baker's Catalogue and liquid
lecithin can be ordered from VitaGlo (do a search for "lecithin liquid".)

* Note 2: Vegetable Glycerin can be found in most health food stores. If
you can't locate it, it can be ordered online from Miss Roben's (do a
search for "glycerin").

Preheat oven to 350 degrees.

Combine soy, whey and Splenda in a food processor. Add remaining
ingredients. Pulse on high until a soft dough forms. Remove dough and
knead by hand for twenty-ish strokes.

Press into an 8- by 5-inch pan and bake at 350 degrees for 10 minutes.
Remove from pan and cut into bars while still hot. Allow to cool and store
in airtight container.

This recipe yields 6 bars; approximately 3 carb grams per bar.

Servings: 6