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Sugar-Free ChocolateIngredients:2-3 tablespoons cocoa 2 tablespoons butter (no substitutes) 2 tablespoons liquid heavy whippping cream 1/4 teaspoons pure vanilla extract 1 tablespoon peanut butter (crunchy or creamy) 6 packets sugar substitute Directions: Melt butter in microwave until hot. Add cocoa; mix well. Add sugar substitute, vanilla, cream, and peanut butter. Mix well. Drop by spoonfuls on waxed paper and refrigerate. Can double the recipe and freeze in ziplock bags. Variations: Make chocolate, spoon into cupcake liners, just enough to cover bottom; spoon cheesecake in until ful. Sprinkle chopped pecans on top. Freeze or refrigerate. Mix in some unsweetened coconut or walnut or pecans or peanuts. Make chocolate chips: Put the chocolate mixture in a ziplock bag while still a little warm. Cut a little off the tip of the bag and drop chips onto wax paper and freeze. Courtesy of FitnessandFreebies.com Back to Previous Page
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