I have been absent from blogging new recipes for you recently as I’ve been drawn in to some events and projects going on at Triad Health Center. All good things and many fun projects are in the works! I just wish I had more time to be here sharing some of the yummy creations that are coming out of my kitchen with you! I have a quick one for you today.
Easter is almost here, and I wanted to share a new recipe that I made for our Easter party at the clinic on Wednesday. They are called “bunny tails” and are a very simple dessert to make in advance to serve for your Easter celebrations. These were one of the favorite items served at our Easter party this week! Our patients couldn’t believe they were sugar free! I simply used vanilla to flavor, but you could use any extract and I think they’d taste just as great. Mint is one that I would like to try next time. And maybe orange or lemon.
Makes 30 Servings
5 cups ground xylitol (use a spice grinder or blender)
5 tsp arrowroot powder
8 ounces organic cream cheese, room temperature
2 tsp pure vanilla extract (other flavors of natural extract can be used)
3 cups unsweetened coconut flakes
1.) Make “powdered xylitol,” which I use as a powdered sugar substitute in many recipes. In a large bowl, mix the ground xylitol with the arrowroot using a whisk until well combined.
2.) In a large mixing bowl, beat the cream cheese and vanilla extract until fluffy. Add in powdered xylitol 1 cup at a time until smooth. It’ll get thick, like a thick dough, and shouldn’t be sticky if you run the back of a spoon through it.
3.) Pour coconut flakes into a flat dish (I used a pie dish). Spoon out a 1 inch spoonful of the cream cheese dough. Roll it into a ball in your hands then roll the ball in the coconut flakes. Place on plate. Repeat with remaining cream cheese dough. Serve immediately or place in fridge until ready to serve.
Hope you all have a blessed Easter weekend! He is risen! Alleluia!