3 c. Splenda
2 8 oz. pkg cream cheese, softened
1 stick (1/4 lb) butter
2 Tbs vanilla (I used vanilla Davinci syrup)
2 tsp pumpkin pie spice
1 29 oz can pumpkin
3/4 c. heavy cream
Beat everything but pumpkin until fluffy, then beat in pumpkin until well blended. Spoon into buttered pie plate or nut crust (I like pecan/coconut crusts best) and refrigerate 6 hours.
(***Warning these are awesome but very addictive - I'd suggest you make them when others are around to help you eat them and only make them once a year (usually at Christmas)***)
Ingredients (Carbs per Netzer or Ingredient Packaging)
Bottom:
1 square Bakers unsweetened chocolate (9)
2 Tablespoons butter (0)
2 Tablespoons cream (2)
1/4 cup cocoa (4)
3/4 cup whey protein powder (unflavored) (0)
1 cup unsweetened coconut (12)
8 packets Splenda (8)
Davinci's or other Sugar Free chocolate syrup (0)
Middle:
2 sticks unsalted butter (0)
1 ½ cups Splenda granular (36)
1 package Vanilla Sugar Free Pudding Mix (24)
2 Tablespoons Davinci's Irish Cream SF Syrup (could also use Vanilla or
English Toffee SF Syrup) (0)
3 Tablespoons NotSugar (by Expert Foods) (13 - but also 13 grams of
insoluble fiber)
Top:
2 squares Bakers unsweetened chocolate (18)
1 Ross Dark Chocolate Bar (1) (could substitute 1 more square of
unsweetened chocolate (9))
2 Tablespoons Unsalted Butter (0)
8 Packets Splenda (8)
Directions:
Bottom:
Melt chocolate, butter and cream together in microwave. Add cocoa, whey protein powder, coconut and splenda and mix well. At this point the mix is fairly crumbly. Then add SF chocolate syrup 1 Tablespoon at a time until the mixture just comes together. Press evenly into a greased 9" square pan and chill.
Middle:
Cream together butter, splenda, vanilla SF pudding, Irish Cream or other SF syrup and NotSugar. Beat until creamy and spread over chilled base. Refrigerate till hardened.
Top:
Melt chocolate, butter and splenda together in microwave. Pour over chilled middle layer and tilt pan back and forth to spread evenly . Refrigerate for about 20 minutes until chocolate layer just starts to harden and score into 36 x 1 ½ " pieces. When totally hard cut into 1 ½" square bars.
Carb count (using Ross Dark Chocolate Bar as 1 carb and subtracting the fiber in the NotSugar) is 3.39 carbs per piece (122 for the whole recipe).
The usual flavor variations can easily be made (just recalculate the carbs as needed)
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