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3/4 cup (180 mL) flaked coconut
1/2 cup (125 mL) butter
1 (8 ounce/250 mL) package dates, chopped
3/4 cup (180 mL) chopped pecans
1/2 cup (125 mL) egg substitute
3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated
3 1/2 cups (875 mL) crispy rice cereal
Preheat oven to 350 °F (180 °C). Bake coconut, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
Melt butter in a large skillet over low heat. Add dates and pecans; cook over low heat, stirring constantly until dates are softened. Cool to touch (about 5 minutes).
Beat egg substitute and SPLENDA® Granulated for 3 minutes at medium speed with an electric mixer; add to date mixture.
Cook over low-heat, stirring constantly, until mixture thickens (about 3 minutes).
Stir in rice cereal. Cool to touch. Shape into 1-inch (2.5 cm) balls.
Roll in toasted coconut.
Nutrition InformationAmount per Serving
Serving Size: 1 ball
Calories from Fat: 45
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 5 mg
Sodium: 55 mg
Total Carbs: 8 g
Dietary Fiber: 1 g
Sugars: 5 g