Submitted by: Vera
Prep Time: 20 Minutes
Cook Time: 0 Seconds
This "Xylitol marzipan" snack is a real treat. 2 PROTEIN + 1 CARB. Easy to make, easy to eat, keeps forever, takes no room in your pocket or purse...
This batch makes 16 servings (not 8).
Grind 11 oz almonds and 4 oz walnuts in food processor until finely gound (a minute or three...). Grind 1 C Xylitol in the food processor to make powdered "sugar". The Xylitol will not dissolve in the "marzipan", so making powdered Xylitol will make the marsipan less grainy. Mix nuts with Xylitol. Separate 2 egg whites from the yolks. Add 2 egg whites to the dry mix. Massage the egg whites into the nut mix, it will be like sticky plastelina. Form a ball, cover with plastic and regfrigerate over night. It will stiffen. Make 2 "snakes" in the morning, and cut each of them in 8 pieces. Form balls from the pieces and and refrigerate. Place one ball in a small Zip lock snackbag for your purse. 1 ball weighs 1.6 oz. 1 marzipan ball = 2 PROTEIN + 1 CARB.
In Norway we use white marzipan as a delicacy for Christmas and Easter (skinned almonds and powdered sugar). Made with Xylitol, and with a combination of raw almonds and walnuts, it tastes even better... One of Xylitol's health promoting effects is that it prevents bacteria from sticking to surfaces. Our teeth therefore feel really smooth and clean after eating Xylitol marsipan. Goodby plaque :-) One serving keeps us satisfied for 2 hours.