Ingredients
Scale
- 2 ounces cream cheese
- 1 tablespoon natural peanut butter
- 1 tablespoon butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons granular Splenda or equivalent liquid Splenda
- 1 tablespoon cocoa
Notes
NOTE: I recently bought a new microwave and discovered that this cooks in about half the time now. So, if you have a 1,200 watt microwave, start with half the time given and adjust as needed.
Nutrition
With granular Splenda: Per Recipe: 499 Calories; 44g Fat; 15g Protein; 12g Carbohydrate; 3g Dietary Fiber; 9g Net Carbs Per 1/2 Recipe: 249 Calories; 22g Fat; 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs With liquid Splenda: Per Recipe: 487 Calories; 44g Fat; 15g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs Per 1/2 Recipe: 243 Calories; 22g Fat; 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Directions
- Put the first 3 ingredients in a small microwaveable bowl; cook on HIGH 30 seconds until the cream cheese and butter are soft. Beat with a fork until smooth. Add the remaining ingredients and whip briskly with a fork until well blended. Scrape down the sides of the bowl. Microwave on HIGH 2-3 minutes, or until set. Cool or chill before serving.