* Exported from MasterCook *

LOW CARB PEANUT BUTTER CANDY EGGS

Recipe By :Dorian James
Serving Size : 24 Preparation Time :0:30
Categories : 0-5G Low Carb Confectionary-Chocolate


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Peanut Butter Base
1 cup peanut butter -- sugar free
3/4 cup splenda
2 tbsp whey protein Isolate -- vanilla
2 tsp vanilla extract
2 tbsp butter
Chocolate Coating
3 unsweetened chocolate squares
3 tbsp cocoa butter
3 tbsp butter
1 tsp lecithin
2 tbsp shortening
2 tbsp heavy cream
1 pinch salt
1/2 square paraffin wax
1 cup splenda

Peanut Butter Base - Warm butter over low heat. Stir in all other ingredients. Knead until it can be handled. Mold or roll into balls or egg shapes. Freeze before coating
Chocolate coating - Melt together over low heat, stirring constantly. Temper to almost room temperature before dipping.


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Per Serving (excluding unknown items): 137 Calories; 13g Fat (73.7% calories from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 99mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 111 0