Difference between revisions of "French Silk Pie"
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* 1/2 cup refrigerated or frozen [[egg]] product, thawed | * 1/2 cup refrigerated or frozen [[egg]] product, thawed | ||
| − | == | + | == Procedures == |
[[cream]] [[butter]] and Splenda together. Melt [[chocolate]] and blend into [[butter]] mixture when cooled. Stir in [[vanilla]]. Add [[egg]] product. Beat well with mixer until smooth. Chill 1–2 hours minimum. Top with [[whipped cream]] (3.3 grams per cup), if desired. | [[cream]] [[butter]] and Splenda together. Melt [[chocolate]] and blend into [[butter]] mixture when cooled. Stir in [[vanilla]]. Add [[egg]] product. Beat well with mixer until smooth. Chill 1–2 hours minimum. Top with [[whipped cream]] (3.3 grams per cup), if desired. | ||
Latest revision as of 20:07, 13 July 2012
Description
Ingredients
- 1/2 cup butter, softened
- 2/3 cup Splenda
- 2 oz unsweetened baking chocolate (8 grams of carbs)
- 1 tsp vanilla (3 g)
- 1/2 cup refrigerated or frozen egg product, thawed
Procedures
cream butter and Splenda together. Melt chocolate and blend into butter mixture when cooled. Stir in vanilla. Add egg product. Beat well with mixer until smooth. Chill 1–2 hours minimum. Top with whipped cream (3.3 grams per cup), if desired.
