Sugar Free Peanut Butter Scotch Fudge Recipes
SUGAR FREE PEANUT BUTTER FUDGE
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Obesity Help. This recipe was posted by Mikala W.
Provided by internetnut
Categories Candy
Time 18m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 minute
- Remove and stir in the cream cheese until completely dissolved.
- Stir in the Splenda and then stir in the Protein Powder.
- Grease a 8 x 11 glass casserole.
- Pour in the dish. Put in the refrigerator until cool.
- To speed up this process place in the freezer until cool.
Nutrition Facts : Calories 441.6, Fat 44.1, SaturatedFat 20.7, Cholesterol 76.6, Sodium 196.7, Carbohydrate 6.9, Fiber 1.9, Sugar 3.5, Protein 9.2
SUGAR FREE PEANUT BUTTER - SCOTCH FUDGE
Make and share this Sugar Free Peanut Butter - Scotch Fudge recipe from Food.com.
Provided by internetnut
Categories Candy
Time 15m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9x13" pan with cooking spray, set aside.
- Beat together pudding mix and milk in a bowl. Beat in peanut butter until smooth. Set aside.
- In a large bowl, beat cheese and Splenda until creamy.
- Add pudding mixture and beat smooth.
- Pour into prepared pan and chill 2-3 hours.
Nutrition Facts : Calories 33.7, Fat 2.7, SaturatedFat 1.2, Cholesterol 4.9, Sodium 23.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.2, Protein 1.4
BUTTERSCOTCH BROWNIES - LOW SUGAR/DIABETIC FRIENDLY RECIPE
Got the recipe from the Splenda website while looking for some low sugar recipes. I thought these tasted really good. NUTRITION FACTS Servings Per Recipe: 48 Amount Per Serving Calories: 120 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 4g Cholesterol: 20mg Sodium: 75mg Total Carbs: 12g Dietary Fiber: 0g...
Provided by Traci Coleman
Categories Cakes
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350.
- 2. In medium bowl, combine flour, baking powder and salt; set aside.
- 3. Combine butter, brown sugar, and vanilla until creamy. Beat in eggs. Gradually add flour mixture.
- 4. Stir in 1 cup of the morsels and the nuts.
- 5. Spread into an ungreased 13x9 pan. Sprinkle remaining morsels on top.
- 6. Bake 30 minutes or until wooden pick inserted comes out clean. Cool in pan on wire rack. Cut into bars.
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