- 1/2 cup butter, softened
- 2/3 cup Splenda
- 2 oz unsweetened baking chocolate (8 grams of carbs)
- 1 tsp vanilla (3 g)
- 1/2 cup refrigerated or frozen egg product, thawed
cream butter and Splenda together. Melt chocolate and blend into butter mixture when cooled. Stir in vanilla. Add egg product. Beat well with mixer until smooth. Chill 1–2 hours minimum. Top with whipped cream (3.3 grams per cup), if desired.
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