HOMEMADE MINT CHOCOLATE CHIP CLOUDS
Ingredients:
8 ounces cream cheese,
softened to room temperature
1/2 cup unsalted butter, softened
3/4 cup granular Splenda
1 teaspoon peppermint extract
2 drops green food coloring
4 squares dark chocolate bar, chopped
1/2 cup unsalted butter, softened
3/4 cup granular Splenda
1 teaspoon peppermint extract
2 drops green food coloring
4 squares dark chocolate bar, chopped
Directions:
1.
Beat
everything except the chocolate until fluffy with a mixer.
2.
Gently
fold in the chocolate.
3.
Drop
by bite-size spoonfuls onto a wax paper-lined baking sheet.
4.
Freeze
until firm.
5.
Store
in the freezer and eat frozen.
6.
Enjoy.
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