Phenotypes A, B, C, D, E, F
Fructose Cream Cheese Wedding Mints


1 3-ounce package cream cheese
2-1/2 cups (dry measured) powdered fructose
4 to 6 drops of LorAnn Gourmet Liquid Food Coloring
4 to 6 drops LorAnn Gourmet Flavoring
LorAnn mint mold (desired design)


Mix cream cheese and powdered fructose together. Add 4 drops flavoring and coloring, mix. Adjust color and flavor as desired. Take small amounts of dough and press into molds removing excess. Remove from mold immediately and store on wax or parchment paper. You can also use dough in pastry bag with decorator tip to make flowers. Refrigerate until served.