Servings | Prep Time | Cook Time |
---|---|---|
20 | 0 mins | 0 mins |
1. | Melt the butter and peanut butter together in the microwave on high for 1-2 minutes; whisk well. |
2. | Whisk in the cream cheese until well blended and smooth. |
3. | Whisk in the Splenda then the soy protein powder and blend well. |
4. | Line a 7 x 5" baking dish with wax paper or non-stick foil. |
5. | Spread the fudge mixture in the pan and chill or freeze until set. |
6. | Cut into 20 squares. Store in the refrigerator or freeze. |
There are 60 calories in 1 serving of Mock Peanut Butter Fudge.
Calorie split: 71% fat, 10% carbs, 19% protein.
|
Serving Size | 1 serving |