I think this is a good dish that you can make with children! And they can pass in on down to there children. 


PEANUT BUTTER FUDGE
1/2 cup unsalted butter (do not use salted butter)
1/2 cup natural peanut butter
2 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid splenda
2/3 cup whey protein powder, vanilla flavor, 2 scoops

Melt the butter and peanut butter together in the microwave on HIGH for 1-2 minutes; whisk well. Whisk in the cream cheese until well blended and smooth. Whisk in the Splenda then the whey protein powder and blend well. Line a 7 x 5" baking dish with wax paper or nonstick foil. Spread the fudge mixture in the pan and chill or freeze until set. Cut into 20 squares. Store in the refrigerator or freeze.

Makes 20 pieces
Can be frozen

With granular Splenda:
Per Piece: 105 Calories; 9g Fat; 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 2 Pieces: 211 Calories; 18g Fat; 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

With liquid splenda:
Per Piece: 101 Calories; 9g Fat; 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 2 Pieces: 201 Calories; 18g Fat; 8g Protein; 4g Carbohydrate; 1.5g Dietary Fiber; 2.5g Net Carbs

Here are some recipes using whey protein powders: That I found and hope to make in the future :



CHEWY PEANUT BUTTER CANDY
2 tablespoons butter *
1/4 cup natural peanut butter *
12 drops FTS ZERO Sweetener
1 cup chocolate whey protein powder *
1/4 cup Da Vinci sugar free syrup, French vanilla or caramel flavor

Melt the butter in a small bowl in the microwave. Blend in the peanut butter with a spoon until smooth then stir in the Splenda. Add the protein powder and mix as well as possible. It will be crumbly. Work in the syrup with a spoon until you end up with a glossy, sticky, caramel-like goo. Press this into a small non-stick foil lined container and freeze until firm enough to cut into serving size pieces, about 2 hours. Once it has frozen overnight, it will be very hard. You can eat it frozen, but it will be a lot more chewy. If you don't want to freeze it, keep it refrigerated but it will be very soft and kind of messy to eat.

Makes 4-8 servings
Can be frozen but must be thawed to eat

* I used Peter Pan No Sugar Added creamy peanut butter so I can't say for sure if natural peanut butter would work exactly the same. I used Designer Whey brand protein powder. Add a pinch of salt if you're using unsalted butter.

With granular Splenda:
Per 1/4 Recipe: 220 Calories; 15g Fat; 17g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 110 Calories; 7g Fat; 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

With liquid splenda:
Per 1/4 Recipe: 214 Calories; 15g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 107 Calories; 7g Fat; 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Dreamfields Pasta

• Only 5 grams of digestible carbs per serving . Doug could you tell me if this is a ok product? I'm not understanding the carbs count. Thank you.

Hi found this bread company that offer low carb breads. Have you try this company yet or not.
http://www.julianbakery.com  it offer a 1 carb bread. I have order my first order from Sam-is bakery last week and enjoy all that I got. But this company have stores in many states. Let me know if anyone had try this company or not. Thanks for letting me share.

I love cheese cake and wonder if I could fine a recipe for it and I did and it is keeping with our carb.
So I share with everyone.


Crust
1 1/2 cups almond flour
6 Tbsp Splenda
5 Tbsp unsalted butter, melted


Filling:
24 ounces cream cheese, softened
1 1/2 cups Splenda
3 eggs, room temperature
2 tsp vanilla extract
1 tsp lemon extract
16 ounces sour cream


Make Crust: Mix Splenda and almond flour with melted butter; press onto bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside while mixing filling.

Beat the cream cheese until light and fluffy, keeping the mixer on a low setting throughout the beating and mixing process. Add Splenda a little at a time and continue beating until creamy. Add one egg at a time and beat very briefly after each egg. When eggs have been mixed into the cream cheese add vanilla and mix briefly, just until combined. Add the sour cream last and beat briefly.

Pour cream cheese mixture into the springform pan. Bake at 325° (300° for dark, nonstick pan) for 1 hour and 15 minutes. Check before an hour is up and if it's getting brown, turn oven off and begin the next step. When time is up, prop open oven door, turn off the heat and leave in oven for 1 hour. After 1 hour, remove from oven. Cool to room temperature then chill 24 hours before serving.

APPROXIMATE NUTRITION INFORMATION PER SLICE (MAKES 16 SLICES):
327 Calories; 30g Fat; 10g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

I been trying to share with people I know about Doug's book and how it can help them with there weight. And they look at me as if I'm going pull some pills or business card out of my bag and hand it too them. I first tell them I make know money from this book and I did not write the book. So once I tell them that then there start to listen.  But I do not tell them too much info, I try to point them to book store or website to read for them self. But these people are not welling to look online to get the info. They are happy with there weight as well. Some people are happy being big that all I can think. Just seeing if anyone else is talking to people with the same mine set. I well not talk too them any more about weight loss.