Mock Peanut Butter Fudge
Low-carb peanut butter fudge.
1 oz unsalted butter
1/2 cup peanut butter
2 oz cream cheese
2 servings 1 packet splenda
1 oz soy protein
Melt the butter and peanut butter together in the microwave on high for 1-2 minutes; whisk well.
Whisk in the cream cheese until well blended and smooth.
Whisk in the Splenda then the soy protein powder and blend well.
Line a 7 x 5" baking dish with wax paper or non-stick foil.
Spread the fudge mixture in the pan and chill or freeze until set.
Cut into 20 squares. Store in the refrigerator or freeze.
in 1 serving of Mock Peanut Butter Fudge.
, 10% carbs, 19% protein.
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