I made this one when I was a South Beach practitioner ; I enjoyed it, the Warden did NOT .
Peanut Butter Chocolate Fudge
8 oz cream cheese
6 pkt Splenda
1 oz. unsweetened baker’s chocolate
1/4 Cup heavy cream
1 tsp. peanut butter
Melt the cream cheese and peanut butter in microwave for approx 2 minutes (stopping
and stirring at 1 minute intervals.) Melt chocolate in separate bowl until creamy.
Combine chocolate with cream cheese mixture and whisk in sweetener and cream. Pour
into buttered (or PAM’ed) glass pan and chill at least 4 hours. Cut in squares and enjoy.
(This recipe yields a more "gooey" fudge than traditional fudge, but if you want more
uniform squares, place pan in freezer for 30 minutes before cutting.)
Cut into 16 pieces - 2.5 carbs per piece.