1 cup granular Splenda or equivalent liquid Splenda
2/3 cup whey protein powder, vanilla flavor, 2 scoops
Instructions
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 whey protein powder and blend well. Line a 7 x 5 baking dish with wax paper or nonstick foil. Spread the fudge mixture in the pan and chill or freeze until set. Cut into 20 squares. Store in the refrigerator or freeze.
Makes 20 pieces
Originally Submitted
2/10/2011
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You can add this LOW CARB PEANUT BUTTER FUDGE recipe to your own private DesktopCookbook.
