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8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2-3/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla or other flavoring
Beat everything with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm, at least 1 hour. Store in the freezer and eat frozen.
Makes 24 clouds
* I didn't think they were quite sweet enough with 1/2 cup so I used liquid Splenda to equal 3/4 cup granular. The counts are based on 3/4 cup Splenda.
NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold.
With granular Splenda:
Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
Per 2 Clouds: 140 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per 2 Clouds: 134 Calories; 14g Fat; 2g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 4 Clouds: 268 Calories; 29g Fat; 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
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| From | Comment |
|---|---|
judith1941 |
September 21, 2009 6:39 PM I love cream cheese and this sounds wonderful. |
redwingluver9398 |
September 18, 2009 12:53 PM sounds nice, a cool little pick me up....think I'll have to try it! =) |
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