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3/4 c butter, softened
1/2 c Splenda (12 g)
2 oz unsweetened baking chocolate (8 g)
1 tsp vanilla (3 g)
3/4 c refrigerated or frozen egg product, thawed
How To Prepare:
Cream butter and Splenda together until light and fluffy. Melt chocolate and let cool. Slowly fold in 1/4 c of the egg product, beating 5 minutes on medium speed, then add 1/4 c again, beating 5 minutes, then again with the remaining egg product. Add the cooled chocolate, beating on high 5 minutes. Stir in vanilla. Beat well with mixer until smooth. Chill 1-2 hours minimum. Top with whipped cream, if desired.
Carb Count: Recipe Total 23 g
Number of Servings:
Carbs per serving - include all nutritional information if known: