Vicki Beausoleil wrote:

Jmmbear wrote:

In article , Erika
writes:

1 how much is "one stick" of butter?
2 what is splenda?
3 how many percent fat is "heavy cream"?


Thanks again


Okay one stick is 1/4 cup or a quarter of a lb of butter.
Splenda is a new subsitute sweetner.. I will include the web site on this post
Heavy cream is the cream you buy for real whipping cream.. Heavy fat content..

http://www.splenda/
As always YMMV and this is JMO
Jeanne Type 2 Diagnosed 05/28/02
189/154/120

A stick of butter is 1/2 cup. There's two cups of butter in a pound. (1
pound=454 grams).

Erika, you could substitute your Canderel for Splenda. Just add it after
the butter and chocolate have melted. Use the stuff that measures like
sugar. 1/3 cup is a 75 ml measure.

Heavy or whipping cream has a minimum of 35% milk fat.

HTH

Vicki

Here is another recipe for a reduced carb chocolate treat. It too uses
Splenda, but Canderel that measures like sugar would be a simple
substitute. If you can't get sugar free pudding mix, you could
substitute regular instant pudding, but it would increase the carb
count. This recipes also uses some fructose. If you're using Canderel,
just leave the fructose out. It helps to counteract the delay in
sweetening action some people have with Splenda.


Oh, Chocolate!
from "More Splendid Desserts' by Jennifer Eloff

125 g light cream cheese, softened 4 oz.
150 g unsweetened chocolate 5 oz.
15 ml butter 1 tblsp.
1 - 40 g package sugarless chocolate instant 1
pudding mix, prepared
375 ml Splenda Granular 1 1/2 cups
45 ml granulated fructose (or to taste) 3 tblsp.

In food processor with steel blade, process cream cheese for 2 minutes.
In heavy saucepan, melt chocolate with butter over low heat. Do not
overheat as chocolate will scorch. Add to food processor. Add prepared
pudding, sweetener and fructose; process until very smooth.
Spray a 9 x 13 inch (3 litre) pan with nonstick cooking spray. Pour
mixture into pan; cover the surface with plastic wrap and store in
freezer.

When chocolate firms up, if desired, score into 230 squares. To serve,
let stand at room temperature for 5 minutes for easier cutting.

Per 4 squares:
28 calories, 0.8 g protein, 2 g fat, 2.4 g carbohydrate, 0.4 g fiber

---
I have found the serving size for all the recipes I have from this
author are small.

Vicki