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CarbsPerServing:Per
Serving <6
Effort:
Easy
Ingredients:
3/4 c butter, softened 1/2 c
Splenda (12 g)
2 oz unsweetened baking chocolate (8 g) 1 tsp vanilla (3 g)
3/4 c refrigerated or frozen egg product, thawed
Direction:
Cream butter and Splenda
together until light and fluffy. Melt chocolate and let cool.
Slowly fold in 1/4 c of the egg product, beating 5 minutes on
medium speed, then add 1/4 c again, beating 5 minutes, then
again with the remaining egg product. Add the cooled
chocolate, beating on high 5 minutes. Stir in vanilla. Beat
well with mixer until smooth. Chill 1-2 hours minimum. Top
with whipped cream, if desired. Carb Count: Recipe Total 23 g
***
For
Details about Ingredients , check your nearest American Store
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