Fat To Skinny

Recipe Exchange => Ask Umpa => Topic started by: suzanneT on August 16, 2012, 11:17:26 AM

Title: Barrington Mints
Post by: suzanneT on August 16, 2012, 11:17:26 AM

Could this even be FTSified?
 :D
Barrington Mints
 Makes 150 mints
 
Ingredients:
 8 ounces soft cream cheese (I used Philadelphia regular)
 6 tablespoons soft butter (I used unsalted)
 3/4 teaspoon pure peppermint extract (NOT mint extract)
 2 pounds sifted powdered sugar
 1/2 teaspoon vanilla extract
 3 drops red food coloring (Mine is pretty strong, so I used only one)
 
Method:
 Melt the cream cheese with the butter in a heavy 3-quart saucepan over low heat, stirring constantly with a wooden spoon.  Turn off the heat, leaving the pan on the burner, and stir in about 1 1/2 cups powdered sugar, food coloring, and vanilla. (My note: Add peppermint here as well.)  Stir in the rest of the sugar until well blended.
 
Line a large baking sheet with wax paper.  Push mint mixture into a pastry bag, icing syringe or squeeze bottle with a decorative tip.  Create desired shapes for mints.  Let set 1 hour.
 
Store between sheets of wax paper in an airtight container in the refrigerator for up to 1 month, or in the freezer up to 4 months.  Do not store at room temperature.

Title: Re: Barrington Mints
Post by: Andrea on August 16, 2012, 11:47:14 AM

It would be worth trying with a half recipe and FTS Zero.  It will taste good.  The question would be the consistency.

Title: Re: Barrington Mints
Post by: Andrea on August 16, 2012, 11:54:01 AM

Doug and Umpa,
Can you help with an FTS Zero "powdered sugar" equivalent?  A pound of granulated sugar is 2-1/4 cup.  Would you substitute by the equivalent weight?

Title: Re: Barrington Mints
Post by: suzanneT on August 16, 2012, 01:00:12 PM

I was thinking about ZERO too... but I don't think the consistency would be right. I know if anyone can figure this out in time for the Holidays... UMPA CAN!  ;D

Title: Re: Barrington Mints
Post by: shawn116 on August 16, 2012, 05:40:24 PM

I would use a combo of erythritol (powdered) and zero.  I believe you would need the consistency the powdered sugar gives.  Using the combo would give you the sweetness like the original version ;)  Otherwise you will just have red sweet cream cheese that doesn't set up  :-\

Title: Re: Barrington Mints
Post by: Doug Varrieur on August 17, 2012, 09:38:01 AM

Here's the conversion chart http://www.fattoskinny.net/index.php?topic=4299.0 (http://www.fattoskinny.net/index.php?topic=4299.0)   ;)

Title: Re: Barrington Mints
Post by: umpa on August 17, 2012, 09:41:05 AM

Xylitol would work for bulk too,I would run it through the food processor.TooSweet is also correct.I make a mint meringue cookie that is similar to this.Maybe folding in some meringue and low bake temperature would also work.Let me think about it some more,these would be great for Christmas ;)

Title: Re: Barrington Mints
Post by: Andrea on August 17, 2012, 10:31:30 AM

Doug,
That's a conversion for regular sugar.  My question is how to substitute for powdered sugar.  I think it's different.