Tuesday, April 27, 2010

Chocolate Squares

3/4 cup Splenda Granular
1/4 cup whole or skim milk powder (Hispanic section of Super Wal*mart)
3 tablespoons whipping cream (or evaporated milk)
2 tablespoons powdered erythritol
2 tablespoons unsalted butter, melted
1 tablespoon water
1 teaspoon olive oil
½ teaspoon vanilla extract
2 oz (2 squares) unsweetened baking chocolate

In blender, combine Splenda Granular, milk powder, whipping cream, erythritol, butter, water, olive oil and vanilla extract; blend. In cereal bowl, place 2 squares baking chocolate. Pour boiling water over chocolate and pour off when molten (test with a sharp, pointy knife). Add to blender; blend until combined. Spread in two mini loaf pans, or whatever metal or glass pan you have on hand and freeze. Cuts easily right out of the freezer with a blunt knife into pieces for a nice chocolate fix and pick-me-upper.

*** A lot of my recipes are borrowed from other low-carb web sights***

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