PEPPERMINT DROPS

KAREN'S PEPPERMINT DROPS
4 ounces cream cheese, softened
1/2 cup granular Splenda or equivalent liquid Splenda
3/4 cup vanilla whey protein powder
1/2 teaspoon peppermint extract, or to taste
2 teaspoons heavy cream
2 drops green food coloring, optional

Beat all of the ingredients until smooth. Drop by teaspoons onto a wax paper lined baking sheet. The mixture will spread somewhat. If you want flatter, more evenly shaped patties, smooth them with a wet finger. Freeze until solid and store in the freezer. It will take at least 4 hours to freeze them sufficiently.

Makes 12 servings

With granular Splenda:
Per Serving: 60 Calories; 4g Fat; 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per Serving: 56 Calories; 4g Fat; 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb

This recipe is from one of Karen Rysavy's "Cooking TLC" cookbooks. Karen got only 9 pieces but I easily got 12 good-size patties. She didn't call for any food coloring but I thought they looked odd without it. They were a kind of beige-yellow color that didn't look very appetizing. They taste pretty good once they're frozen. They remind me of butter mints. Once they are frozen solid they become kind of hard and chewy. They get soft rather quickly so you can't leave them out of the freezer for more than a few minutes. Don't expect to serve these at a party unless the party is gathered around the freezer door.

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