Monday, September 5, 2011

Peanut Butter Fudge

½ cup Splenda Granular
½ cup peanut butter
2/3 cup powdered Erythritol
¼ cup whole or skim milk powder (I used dried cream)
2 tablespoons unsalted butter
3 tablespoons cream
1 tablespoon water
4 tablespoons vanilla whey protein

In medium, nonstick saucepan, stir together splenda, peanut butter, erythritol, whole milk powder, butter, cream and water. Keep stirring until the butter has melted, then stir less than a minute longer, or until the peanut butter smells a little toasty, and the fudge pulls away slightly from the sides, when stirring with a long wooden or plastic mixing spoon.

~Happy Low Carbing~

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