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| 1/2 Cup | Butter, softened |
| 2/3 Cup | Splenda |
| 2 Oz. | Unsweetened Baking Chocolate |
| 1 Tsp. | Vanilla |
| 1/2 Cup | Refrigerated Egg Product |
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| 1. |
Cream butter and Splenda together. Melt chocolate and blend into butter mixture when cooled. Stir in vanilla. Add egg product. Beat well with mixer until smooth. Chill 1-2 hours minimum. Top with whipped cream (3.3 grams per cup), if desired. |
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| 2. |
Carb Count: Recipe Total 11 grams of carbs, Carbohydrates Per Serving 2.9 grams of carbs |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pies
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: 2.9 Grams of Carbs per serving |
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