Phenotypes A, B, C, D, E, F
Sucrose-free Cream Cheese Mints

3 ounces cream cheese
1 cup powdered fructose
2 tablespoons water
1/2- to 1 teaspoon spearmint flavoring


In mixing bowl, beat cream cheese until light and fluffy. Add fructose, water, flavoring, and food coloring. (For multiple colors divide dough) Roll into large marble-sized balls and press into Wilton 1/2 inch deep candy molds. Refrigerate until firm. Remove onto parchment or waxed paper. Place into small candy cups and store in air-tight container.


Dessert, Snack