½ cup SPLENDA® Granular (use your own preferred sweetener - see discussion link above)
½ cup peanut butter
1/3 cup granulated Erythritol
¼ cup whole or skim milk powder
2 tbsp unsalted butter
3 tbsp evaporated milk or cream
1 tbsp water
4 tbsp vanilla whey protein
In medium, nonstick saucepan, stir together SPLENDA® Granular, peanut butter, erythritol, whole milk powder, butter, evaporated milk or 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.
In food processor with sharp blade, process fudge with vanilla whey protein until smooth. Quickly transfer to a small, square container. The fudge begins to harden almost immediately. (I used a plastic Tupperware-type dish that was about 5 inches by 5 inches.) Place in the freezer until set and then transfer to the refrigerator. Keep refrigerated.
Yield: 25 pieces, 1 piece:
2.3 g carbs with evap. milk
2.1 g carbs with whipping cream