DIABETIC CANDY from Food.com Recipes

Diabetic Peanut Butter Fudge

2 ounces unsweetened chocolate
10 tablespoons half-and-half
1/2 cup peanut butter
1/2 teaspoon vanilla
16 teaspoons artificial sweetener
1/2 cup unsalted peanuts

Directions:
1 In heavy saucepan, melt chocolate and half and half. Stir in peanut butter.
2 Remove from heat.
3 Add vanilla and artificial sweetener.
4 Fold peanuts into fudge.
5 Spread on a greased plate.
6 Chill.
7 Cut into pieces.

Low-Carb Chocolate Mints / Choco-Peanut cups 

8 ounces cream cheese
1/2 cup butter (1 stick)
1/4 cup cocoa
1 teaspoon peppermint extract or 2 -4 tablespoons peanut butter
1/4 cup heavy cream
15 packets Splenda sugar substitute (or 30 teaspoons = 5/8 cup)
Directions:

1 Put cream cheese and butter in a microwave safe bowl.
2 Microwave for 1 minute to soften.
3 Blend all ingredients in bowl.
4 Use EITHER extract or peanut butter, depending on which type of chocolate you desire.
5 Spoon into paper muffins cups and chill.
6 Store in refrigerator.
7 Enjoy.

Apple and Date Balls

2 1/2 lbs cooking apples or 2 1/2 lbs pears
2/3 cup pitted dates
1 cup apple juice
1 teaspoon ground cinnamon
1/2 cup finely chopped walnuts
Directions:

1 Halve and core the unpeeled fruit and place in a large, heavy saucepan.
2 Caste iron is good.
3 Add the dates, apple juice and ground cinnamon.
4 Cook over very low heat, stirring occasionally for 4 to 6 hours, or until the mixture forms a dry paste.
5 Scrape into a bowl and cool, then roll the mixture into bite size balls.
6 Toast the nuts under the broiler until golden.
7 Coat the balls in the nuts.
8 Twist each ball into a candy wrapper or cellophane; plastic wrap can be used.
9 Store in an airtight container.
10 Variation: Use half ground cinnamon and half