8 oz. unsweetened chocolate
Melt unsweetened chocolate and butter on low heat.
Beat egg white to a froth. Add Whey Low Powder and gradually add cream. Mix well to creamy texture. Add chocolate/butter and continue beating. Refrigerate until set.
3 cups Whey Low Granular sugars
1/2 tsp. cherry flavoring
1 cup water
12 six-inch lollipop sticks
1/2 tsp. red food coloring
Grease 2 aluminum lollipop molds (six 3-inch hearts in each) lightly but thoroughly with vegetable oil. Insert one stick into each mold. Place Whey Low and water in a 2-quart saucepan. Stir with heat until all sugars dissolve. Continue to heat to a rolling boil without stirring (candy thermometer in place) until the syrup reaches 300º F (150 degrees C or hard crack stage). Remove pan from heat. Add coloring and flavoring. Stir thoroughly. Pour syrup into molds. Keep pushing sticks down into molten liquid until sticks stay in desired position. Let lollipops cool to room temperature. Remove from molds. Makes 10 to 12 lollipops.
(Each lollipop eaten alone has 1/2 of the calories of its table sugar equivalent.)