Pudding, Chocolate Cream Cream Cheese Lc-3.3/schocolate, dairy, dessert- pudding 1 pkg (08 oz) cream cheese 1 tablespoon cocoa powder 5 packet Splenda 2 teaspoon vanilla extract 1 cup cream, heavy; divided Place the cream cheese in a non-metalic mixing bowl and nuke for about 20 seconds to soften it. Then beat it with a hand mixer on low speed for about (at least) 30 seconds, slowly add 1/2 cup of the cream and beat for about for another (at least) 30 seconds. Add the cocoa, Splenda and vanilla and continue to beat till very well blended (scrape down the sides with a spatula as needed). Then slowly add the remaining 1/2 cup of the cream and beat until very well blended. Place in individual serving dishes as per servings (see below). Cover each with plastic wrap and refrigerate for at least 1 hour... best served cold. Total Net Carbs 27.2 g. 2 servings 13.6 g; 3 servings 9.1 g; 4 servings 6.8 g; 5 servings 5.4 g; 6 servings 4.5 g 7 servings 3.9 g; 8 servings 3.4 g ORIGINAL RECIPE: Chocolate Cream Cheese Pudding 8-oz package Philadelphia Cream Cheese - 12.8g net carbs 1 tablespoon Hershey's cocoa powder - 2g net carbs 5 packets Splenda - 5g net carbs 2 teaspoons vanilla extract -1g net carbs 1 cup heavy cream, divided in half - 6.4g carbs NYC Nutrition Analysis (per serving or yield unit): (6) water=44.16 g; calories=275.9; protein=3.85 g; total fat=28.1 g; carbohydrate=3.62 g; dietary fiber=0.3 g; ash=0.68 g; calcium=57.35 mg; phosphorus=71.11 mg; iron=0.59 mg; sodium=127.1 mg; potassium=91.08 mg; magnesium=9.91 mg; zinc=0.36 mg; copper=0.04 mg; manganese=0.04 mg; vitamin A=1128 IU; vitamin E=0.61 mg ATE; thiamin=0.02 mg; riboflavin=0.12 mg; niacin=0.08 mg; pantothenic acid=0.21 mg; vitamin B6=0.03 mg; folate=6.76 ug; vitamin B12=0.23 ug; vitamin C=0.23 mg; saturated fat=17.59 g; monounsaturated fat=8.03 g; polyunsaturated fat=1.03 g; cholesterol=96.31 mg; alcohol=0.48 g; caffeine=2.07 mg; selenium=1.24 ug; refuse=0.%; %cal as carb:prot:fat=5:5:89; WW Pts=7.84; (complete analysis) |
