Total recipe: (49 grams of carb)
Yield: Depends on portion size
1/2 stick butter (1/4 cup)
2 tablespoons cream cheese (0.754 grams of carb)
2 cups Splenda (48 grams of carb)
1 1/2 to 2 tablespoons of warm water
2 drops of peppermint oil
2 drops of spearmint oil
Food coloring, if desired
Soften the butter and cream cheese to room temperature and whip well in an electric mixer. Gradually add the Splenda and cream until the mixture is a smooth consistency. Add the mint oils and then the warm water one tablespoon at a time, a few drops at a time, until a good frosting-like consistency is reached. Color the mixture with food coloring, if desired, and then pipe onto waxed paper or parchment paper, using your favorite pastry tip. Let dry for 36 hours. If a drier consistency is desired, move to paper toweling after 36 hours and dry for another 12 hours.
I made this recipe for the shower, quadrupling the recipe, and got over 750 little mints, roughly the size of the little dinner mint "pillow" you are accustomed to seeing in stores.
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