fatsecret memebers
ovarall average rating
|
A wonderful low carb peppermint fudge.
Ingredients
Directions
- Melt butter on low heat, and add chocolate. After melted, remove from heat, and stir in cream, vanilla, peppermint and Splenda. Mix till all is dissolved.
- Pour mixture into 8x8" pan that is lined with foil or parchment paper. Freeze.
- Cut with a knife into 64 squares.
- Keep stored in the freezer.
37 members have added this recipe to their cookbook.
|
View member ratings and ingredients suitability for a particular diet
choose diet
 Reviews
Delicious. This really satisfies my sweet tooth. I may try it will other flavorings as well, such as almond.
19 Dec 07 by member: RescueAGreyhound
|
| |
|
|
| |
review this recipe
Sign in to review this recipe
|
|
|
|
Other Related Links
|
Kitchen
Related recipe collections
Other related recipes
|
This tasty treat features the muscle building power of protein from both peanut butter and whey. Perfect for an ...
|
|
Naughty but nice sponge pudding.
|
|
An awesome, rich dessert that is quick and easy that the whole family will enjoy.
|
|
To get some fruit into your diet try this quick and easy dessert that tastes just like warm pie a la mode.
|
|
A low carb version of the popular congealed salad we eat down south which is sure to cure a sweet tooth.
|
|
Garlic chicken strips and steamed broccoli topped with homemade Alfredo sauce.
|
|
Share Your Recipes!
|
Nutrition Facts
|
|
Serving Size 1 serving
|
| |
| Amount Per Serving |
|
Calories from Fat 27
Calories 42
|
| |
| % Daily Values* |
|
Total Fat
3.01g
|
5% |
| |
Saturated Fat
1.884g
|
9% |
| |
Polyunsaturated Fat
0.102g
|
|
| |
Monounsaturated Fat
0.854g
|
|
|
Cholesterol
4mg
|
1% |
|
Sodium
2mg
|
0% |
|
Potassium
25mg
|
|
|
Total Carbohydrate
4.17g
|
1% |
| |
Dietary Fiber
0.5g
|
2% |
| |
Sugars
3.01g
|
|
|
Protein
0.39g
|
|
| |
| Vitamin A
1% |
| Vitamin C
0% |
|
| Calcium
0% |
| Iron
3% |
|
| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
|
|
|