Sat, May-01-04, 10:34
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Registered Member
Posts: 62
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Plan: Atkins
Stats: 165/135/125
BF:
Progress: 75%
Location: Vancouver, BC
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Thought I'd put in my metric conversion and results of experimentation with this recipe, for those who don't like ounces and teaspoons.
85g (3 oz) butter (0 carbs)
28g (1 oz) square Baker's Unsweetened Chocolate (3.7 net carbs)
60 ml (4 tbsp) sugar-free peanut butter (Kraft sugar-free has 2.1 carbs/15ml, total of 8.4 carbs))
30 ml (2 tbsp) Splenda (3 carbs)
30 ml SugarTwin (1.5 carbs)
30 ml heavy cream (0.9 carbs)
Microwave butter and chocolate on high for 2-3 minutes until chocolate melts, stirring several times during process. Add remaining ingredients. If you can't get SugarTwin (cyclamate), use 125 ml (1/2 cup) Splenda.
I used these little cups I found in a party supply store that are meant for petites fours, because I couldn't find the mini muffin papers. I put them in the mini muffin tin and they worked quite well. Each holds almost 15 ml of Choco-PB treat and is a 2 or 3 bite chocolate treat for me, enough to satisfy a little sweet craving. Makes about 15-20.
Total carbs 17.5 per batch.
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