Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
347
Calories
8g
Protein
26g
Fat
18g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup butter, softened
- 2/3 cup Splenda
- 2 oz unsweetened baking chocolate (8 grams of carbs)
- 1 tsp vanilla (3 g)
- 1/2 cup refrigerated or frozen egg product, thawed
- =
Directions
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.
Recipe sourced from
fandom