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Wednesday, April 14, 2010

PEANUT BUTTER CHOCOLATE FROSTING AND FUDGE RECIPE



PEANUT BUTTER CHOCOLATE FROSTING AND FROZEN CONFECTION RECIPE
This makes a very yummy frosting. Double the recipe and use as much as you need for a double-layered cake or a sheet cake and freeze the rest for a delicious frozen confection. The beauty of this recipe is that it is exceptionally easy and tasty! The frosting is much nicer than just using cream cheese and peanut butter, cocoa and sweetener.

5 oz plain spreadable cream cheese
1/2 cup chocolate whey protein powder
1/3 cup powdered erythritol
4 tbsp peanut butter
3 tbsp cocoa
3 tbsp DaVinci Sugar Free Syrup (choose a flavor such as Amaretto)
1/4 tsp vanilla extract

Combine all ingredients in food processor. Process until smooth. Use as is for frosting or spread evenly in an 8 x 4" loaf pan or use mini loaf pans and freeze. Allow to thaw slightly, if necessary, to cut pieces with ease.

Helpful Hint: I find spreadable cream cheese in a tub at PriceSmart/Costco.

Nutritional Analysis: 12/16 servings for a cake, 1 serving: 1.9 g carbs/1.4 g carbs

Fudge pieces (3 x 7) = 21 pieces, 1 piece: 1.0 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

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