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Post by cheeseaholic on Aug 21, 2004 17:26:09 GMT -5
1 stick unsalted butter (I use salted!) (8TBS or ¼ pound) 1 oz unsweetened chocolate (about 30 g) 1/3 c Splenda 1 Tbl heavy cream 4 Tbl peanut butter (or can try almond/maccadamia nut butter etc)
Melt butter, chocolate, and Splenda in the microwave. Stir in cream and peanut butter. Line 6 muffin tins with cupcake papers. Place nuts in the bottom of each tin if you are using them. Divide chocolate mixture between the tins. Freeze until firm. These need to be stored in the freezer because they melt quick. You can eat them right out of the freezer.
NOTE:- can include chopped walnuts if you want.
Carbs = About 2 each, without the walnuts. (depending on products used).
NOTE:- to cut the carbs down, try making them in mini muffin pans, for a smaller serve!
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