PB Fudge - Denovo Blueberry Vanilla
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 44.2
- Total Fat: 2.6 g
- Cholesterol: 4.6 mg
- Sodium: 27.7 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.3 g
- Protein: 4.8 g
View full nutritional breakdown of PB Fudge - Denovo Blueberry Vanilla calories by ingredient
Introduction
http://mollygalbraith.com/blog/low-carb-peanut-butter-fudge/ http://mollygalbraith.com/blog/low-carb-pe
anut-butter-fudge/
Number of Servings: 20
Ingredients
-
*PC blue celeb margarine, 20 tsp (remove)
Protein Plus - Peanut Flour, 50 gram(s) (remove)
Splenda, 34 tsp (remove)
De Novo Max MPS Whey Protein, 60 gram (remove)
Directions
1/2 cup unsalted butter
1/2 cup unsalted natural peanut butter
2 ounces cream cheese, at room temperature
1 cup granular Xylitol (they recommended Splenda or Stevia… I like Xylitol WAY better! That’s my adaptation of the recipe)
1 cup vanilla protein powder (I used Jay Robb, which is sweetened with Stevia)
Directions
****Microwave the butter and peanut butter together for a minute, stir to combine, return to microwave for another 30 seconds or until melted; whisk well. Stir in the cream cheese until well blended and smooth. Whisk in the sweetener, then the whey protein powder until everything is thoroughly combined. Line a baking dish with foil, and use oil, melted butter, or cooking spray to grease it. Spread the mixture evenly over the pan and freeze for 2-3 hours, until set.
***I prefer to cook mine over very low heat on the stove. I don’t like microwaves. If you do this, make sure you remove it from the heat or turn the stove off and just let it sit on the burner while it cools down.
**** Also make sure the sweetener is THOROUGHLY mixed into the butter/pb/cream cheese before adding the protein powder. I made that mistake and it ended up grainy. Still good… but grainy.
****Keep in mind, high quality products will yield better tasting fudge. If you use crappy protein that’s $10 for 5 lbs… it probably don’t taste ell or mix well.
Recipe makes 20 squares; store in refrigerator or freezer.
Serving Size: Make 9 Servings
1/2 cup unsalted natural peanut butter
2 ounces cream cheese, at room temperature
1 cup granular Xylitol (they recommended Splenda or Stevia… I like Xylitol WAY better! That’s my adaptation of the recipe)
1 cup vanilla protein powder (I used Jay Robb, which is sweetened with Stevia)
Directions
****Microwave the butter and peanut butter together for a minute, stir to combine, return to microwave for another 30 seconds or until melted; whisk well. Stir in the cream cheese until well blended and smooth. Whisk in the sweetener, then the whey protein powder until everything is thoroughly combined. Line a baking dish with foil, and use oil, melted butter, or cooking spray to grease it. Spread the mixture evenly over the pan and freeze for 2-3 hours, until set.
***I prefer to cook mine over very low heat on the stove. I don’t like microwaves. If you do this, make sure you remove it from the heat or turn the stove off and just let it sit on the burner while it cools down.
**** Also make sure the sweetener is THOROUGHLY mixed into the butter/pb/cream cheese before adding the protein powder. I made that mistake and it ended up grainy. Still good… but grainy.
****Keep in mind, high quality products will yield better tasting fudge. If you use crappy protein that’s $10 for 5 lbs… it probably don’t taste ell or mix well.
Recipe makes 20 squares; store in refrigerator or freezer.
Serving Size: Make 9 Servings