2 Tbsp. butter
1 square (1 oz.) unsweetened baking chocolate
1/3 cup ricotta cheese
2 scoops whey protein (chocolate)
1 tsp. vanilla extract
3 1/2 Tbsp. Splenda (or 10 packets Splenda)
1/2 cup nuts, toasted
Melt butter and chocolate over very low heat or in microwave. Stir in the ricotta cheese, vanilla, Splenda, and whey protein and mix well. Stir in nuts. Let cool a few minutes, then drop into foil lined cookie sheet. Freeze. You can put in a plastic bag and keep in freezer or refrigerator.
Makes approximately 16 pieces.
Submitted By: Pat Wynn
Date: June 11, 2004