you only use a little to get a lot of sweet.
You will need:
informationaboutdiabetes.com
Chocolate-Peanut Butter Fudge, Sweetened with Stevia
This recipe makes 25 servings; one serving equals a 1 1/2” square. The fudge stays refrigerator-fresh for three to four days, and can be frozen in an airtight container up to two months.You will need:
- 1/3 cup boiling water
- 1 3/4 teaspoon stevia extract
- 6 tablespoons unsalted butter, cut into small pieces
- 1 1/2 teaspoon vanilla extract, divided
- 1 cup instant nonfat dry milk( for Keto use whey protein powder-Isopure for 0 carbs)
- 6 ounces unsweetened baking chocolate, chopped (Scharffen or Ghirardelli brands are recommended)
- 1 cup natural peanut butter
- Add the stevia to the boiling water and mix until dissolved. Add the butter and stir until most is melted. Add 1/2 teaspoon vanilla extract, stir, and pour into a mixing bowl. Add the dry milk and mix until blended.
- Put the chocolate and peanut butter in a microwave-safe bowl and cover. Melt the ingredients in a microwave for at least 1 1/2 minutes on high. Stir well and then microwave for 20 more seconds, or until the mixture is melted—completely smooth when stirred. Add the butter/milk mixture and combine by hand or with an electric mixer. Stir in 1 teaspoon vanilla extract.
- Foil line an 8” square pan and pour the fudge into it. Flatten the top using a knife or wooden spoon. Cover and refrigerate for about an hour. Cut the fudge into squares—refrigerate or store in the freezer.
informationaboutdiabetes.com
No comments:
Post a Comment