- 1/4 cup [60 mL] brown sugar substitute
- 2 tablespoons [30 mL] maple syrup for diabetics
- 2 teaspoons [10 mL] low-calorie margarine
- 2 teaspoons [10 mL] water
- 1/3 cup [80 mL] grossly chopped almonds
- 1 [8-ounce / 227-g] refrigerator cookie dough
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- Into a 6-cup [1.5-L] microwave-safe dish, mix together brown sugar substitute, maple syrup, margarine and water.
- Cover bowl with paper toweling; microwave on 'HIGH', for 1 minute.
- Leave to rest, covered, for 1 minute; stir to blend in melted margarine.
- Stir in chopped almonds; reserve.
- Cut each cookie into 4 pieces; roll each part into a ball.
- Dip dough balls into reserved maple syrup mixture.
- Drip and arrange balls into a microwave-safe ring mold.
- Pour remaining maple syrup mixture into mold, all over dough balls.
- Microwave on 'MEDIUM' [50%], for 5 to 6 minutes, turning mold by 1/4th turn every 2 minutes if needed.
- Remove from microwave oven; immediately cover old with waxed paper.
- Leave to rest without moving mold for 5 minutes, before unmolding onto a serving plate.
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