24g Carbohydrate total recipe
Filling:
8 ounces cream cheese
1 teaspoon (or 2!) peppermint extract
1 tablespoon sugar free syrup [I used DaVinci chocolate]
1 tablespoon artificial sweetener -- splenda
Chocolate coating:
2 unsweetened baking chocolate square
1 tablespoon butter
Sugar free liquid to desired consistency to dip [I used DaVinci]
1 teaspoon heavy cream
Filling:
Mix filling ingredients w/blender, press between 2 sheets wax paper, gently make marks in the paper to score it for easy breaking (I used a pizza cutter) then put on tray in the freezer.
Coating:
Heat carefully, stir and add sugar free liquid until it becomes a thick liquid for dipping. You may want to add Splenda to taste, it's a strong chocolate taste.
Break off bits of frozen filling, dip in hot chocolate and place on wax paper. Then freeze and in minutes it's ready!
Back | a2zKathy.com