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Low Carb Chocolate Fudge (using Splenda)
Source: Brenda Laughlin
2 tablespoons unsweetened cocoa powder
1/2 cup heavy cream
2 tablespoons butter
4 ounces cream cheese
1/2 teaspoon vanilla
3 tablespoons Splenda
In a small saucepan, over low heat, melt butter. Add heavy cream and cream
cheese, and whisk until smooth. Add Splenda and adjust for taste. (Add a little
more if you need too) Heat until bubbling, stirring constantly. Reduce heat, and
stir in cocoa and vanilla. Blend well. Pour into a small buttered dish. Place in
the refrigerator to set for 3 to 4 hours.
Cut into 8 pieces
Per Serving (1 piece): Protein 1.3g, Carbs 2.2g, Dietary Fiber 0.5g
I haven't tried this recipe. Email me with your results and what your
family thinks of it at office@889JOYFM.com
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