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YULETIDE TWISTERS




Source of Recipe


Diabetic Cooking Magazine
Serves: 10 (8 pretzels, each)

1 pkg. (6 oz.) premier white baking bars
4 tsp. fat-free (skim) milk
4 tsp. light corn syrup
8 oz. reduced-salt pretzels (about 80)

Cookie decorations, colored sugar or chocolate sprinkles

Line baking sheet with waxed paper; set aside. Melt baking bars in a small saucepan over very low heat or double-boiler, stirring constantly. Stir in milk and corn syrup. Do not remove from heat.

Holding pretzel with a fork, dip 1 side of each pretzel into melted mixture to coat. Place coated side up, on prepared baking sheet; immediately sprinkle with desired decorations. Refrigerate until firm, 15-20 minutes.

CHOCOLATE TWISTERS:
Substitute semisweet chocolate chips for white baking bars.

CARAMEL DIPPITY DO�S:
Makes 8 servings (about 2T., each)

Heat 1 c. nonfat caramel sauce and 1/3 c. finely chopped pecans in small saucepan until warm. Pour into small serving bowl. Serve with pretzels for dipping.

CHOCOLATE DIPPITY DO�S:
Makes 8 servings (about 2 T., each)

Heat 1 c. nonfat hot fudge sauce and 1/3 c. finely chopped pecans or walnuts in small saucepan until warm. Pour into small serving bowl. Serve with pretzels for dipping.

1 serving (8 pretzels + 2 T. sauce) equals: 196 calories�7 gm fat (4 gm saturated)�30 gm carbohydrate�4 mg cholesterol�3 gm protein�386 mg sodium ++++ Exchanges: 2 starch�1 fat