Chocolates, Lynne'schocolate 1 oz baking chocolate, unsweetened 2 tbs butter 1 tbs cream 1 tsp vanilla extract 1/3 cup Splenda, granular; or use 8 pkts Equal 1 oz macadamia nuts; chopped Melt chocolate and butter, carefully. Remove from heat, Stir in cream and vanilla, Stir in Equal, fold in nuts. Pour into tin-foil-lined something or other. Chill Variations on a theme: double the cream and the sweetener or, add 2 tablespoons of peanut butter or, pour into mini-muffin tins, then add 1/4 teaspoon PB to each candy. or, add 1 teaspoon peppermint extract. or, add ANY flavored extract (raspberry? cherry?) or, add twice the amount of mixed nuts w/o crushing for nut clusters or substitute orange extract for the vanilla and sprinkle with finely grated orange rind. or add cherry koolaid and it adds a lovely hint of cherry chocolate Per serving: 575 Calories (kcal); 58g Total Fat; (80% calories from fat); 8g Protein; 24g Carbohydrate; 75mg Cholesterol; 247mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates NOTES : 17 g carb entire recipe (24 g carb / 7 g fiber) per MasterCook Taken from the low-carb-recipe-exchange files original recipe by Lynne Axiak NYC Nutrition Analysis (entire recipe): water=16.26 g; calories=618.6; protein=5.68 g; total fat=65.81 g; carbohydrate=28.64 g; dietary fiber=6.16 g; ash=2.01 g; calcium=57.8 mg; phosphorus=190.5 mg; iron=2.6 mg; sodium=319.5 mg; potassium=364.2 mg; magnesium=123.5 mg; zinc=1.56 mg; copper=0.78 mg; manganese=1.42 mg; vitamin A=1116 IU; vitamin E=1.01 mg ATE; thiamin=0.23 mg; riboflavin=0.1 mg; niacin=1 mg; pantothenic acid=0.3 mg; vitamin B6=0.13 mg; folate=6.18 ug; saturated fat=30.41 g; monounsaturated fat=30.29 g; polyunsaturated fat=1.98 g; cholesterol=82.07 mg; alcohol=0.49 g; total sugars=0.41 g; caffeine=57.07 mg; selenium=3.46 ug; refuse=%; %cal as carb:prot:fat=16:3:81; WW Pts=16.9; (complete analysis) |
