Diabetic Peanut Butter Balls - cooking recipe

Ingredients

1 kg kraft sugar-free sodium-free peanut butter
2 cups Rice Krispies
1 cup Splenda granular
1 1/2 cups unsweetened coconut (or more)

Preparation

In a large bowl, combine peanut butter, Rice Krispies and Splenda until well mixed.
Pour coconut into a small bowl.
Drop peanut butter mixture into the coconut by the teaspoonfuls to coat.
Place on a waxed paper lined cookie sheet and chill minimum 1 hour.
Store in air tight container for up to 3 weeks in fridge.