Try this Cream Cheese Mints #1 recipe, or contribute your own.
Suggest a better descriptionKnead sugar and cream cheese to form ball. Divide dough into fourths. Work with 1/4 at a time. Wrap remaining dough in foil to pervent drying. Add 2 drops flavoring and 2 drops coloring to the portion you are working with. Press into molds or use a super shooter. Let mints set while mixing and molding remaining fourths. Store in a tightly covered tin, separating the layers with wax paper. These will keep indefinitely. Yield: 200 mints. KATHY PALAZZI (MRS. ROBERT) From
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 200 | ||
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Calories: 22 | ||
Calories from Fat: 4 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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