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Dissolve gelatin in water and beat into cream cheese with 2 packs splenda and 1/2 of the cinnamon and almond extract if using.
Refrigerate mixture until firm. Slightly dampen hands and pinch off a marble sized piece of the cheese mixture and roll into a ball. Do this with the rest of the cheese. Freeze for 30 minutes in a single layer on wax paper.
Mix remaining splenda and cinnamon.
Place in a gallon sized zipper bag and add frozen cream cheese balls. Shake gently to coat.
Store in refrigerator in a single layer to prevent sticking.
Number of Servings:
approx 20-22 nibbles
Carbs per serving - include all nutritional information if known: