Dessert: Mock Peanut Butter Fudge
Low-carb peanut butter fudge.
Ingredients
2 oz cream cheese
1 oz unsalted butter
1/2 cup peanut butter
1 oz soy protein
2 servings 1 packet splenda
Instructions
1. Melt the butter and peanut butter together in the microwave on high for 1-2 minutes; whisk well.
2. Whisk in the cream cheese until well blended and smooth.
3. Whisk in the Splenda then the soy protein powder and blend well.
4. Line a 7 x 5" baking dish with wax paper or non-stick foil.
5. Spread the fudge mixture in the pan and chill or freeze until set.
6. Cut into 20 squares. Store in the refrigerator or freeze.
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Nutrition Facts
Serving Size: 20
| Amount Per Serving | ||
|---|---|---|
| Calories 60 | ||
| Fat 5.03 | ||
| Carbohydrate 1.57 | ||
| Protein 3.02 | ||
