GIANT PEANUT BUTTER & CHOCOLATE TREAT
4 ounces cream cheese
2 tablespoons natural peanut butter
2 tablespoons butter
1 teaspoon vanilla
1/4 cup granulated Splenda or equivalent liquid Splenda
2 tablespoons cocoa, sifted
Put the first 3 ingredients in a medium size microwaveable bowl. Microwave on HIGH about 30 seconds to soften the cream cheese and butter. Beat with a wire whisk until smooth and creamy. Add the remaining ingredients and beat until well blended. Pour into a lightly greased 8-8 1/2" round glass or ceramic quiche pan or pie plate. Microwave on 50% power 5-6 minutes, rotating every 2 minutes, until the center is set, but still soft. Cool and chill before serving.
Makes 4-6 servings
Freezing not recommended
With granular Splenda:
Per 1/4 recipe: 246 Calories; 22g Fat; 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/6 recipe: 164 Calories; 15g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per 1/4 recipe: 240 Calories; 22g Fat; 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/6 recipe: 160 Calories; 15g Fat; 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This is a double recipe of the Peanut Butter & Chocolate Brownie Treat.
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