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Reviews Date of last review
2 Sat May 19, 2007
Recommended By Average Price Average Rating
100% of reviewers None indicated 7.0

Ingredients: 4 oz. Heavy Cream
1/2 Cup Sugar Substitute*
1 Tablespoon Butter
2 Teaspoon Vanilla Extract
1/4 Cup Cocoa
*This recipe was tested using DiabeticSweet Sugar Substitute. Use of Splenda will have higher carb counts
Other flavored extracts may also be used. No counts for extract.
Recipe can easily be doubled
How To Prepare: Place cream, sugar substitute and cocoa into a meduim saucepan. Place over meduim-high heat and whisk to combine ingredients. Stir constantly for about 3-5 minutes being careful not to burn. Remove from heat and add extract and butter. Stir. Allow to cool. Mixture will thicken as it cool. Mixture will be of a meduim fudge consistency when placed in fridge-this makes a great filling for cookies or frosting brownies.
Number of Servings: Makes about 1 cup
Carbs per serving - include all nutritional information if known: 8 gms ( total 1 cup)
Preparation Time: 5 minutes
Effort (Easy, Average, Difficult): Easy

Junior LCF Member

Registered: January 2005
Posts: 55
Review Date: Tue February 8, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9 

Positive aspects of the product (pros): Really good and had multiple uses and very low in carbs
Cons: I used Diabetisweet, splenda would add too many carbs

This is really good. I make up a batch and use it for different things. It's good to bust a craving!
Senior LCF Member

Registered: January 2007
Posts: 437
Review Date: Sat May 19, 2007 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 5 

Positive aspects of the product (pros): good taste
Cons: the butter seperated during cooling in fridge

the butter went to the top and lumped up when i stirred it to put on cake.

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