Clouds

[Anonymous]

Clouds

Ingredients:

1 8oz. package cream cheese
1/4 cup Splenda*
1 stick unsalted butter
1 tsp. Pure Vanilla or other flavored extracts

In bowl soften to room temperature the butter & the cream cheese. Add the vanilla & Splenda* mix with mixer till smooth and well blended. Line cookie sheet with parchment paper. With a 1/2 tsp. measuring spoon place the dollops on the paper. Put the cookie sheet in the freezer and let them freeze. When frozen put in baggies. This is ok for induction and for anytime you have a sweet craving. Whole recipe 18 carbs. Enjoy

Texaslily
265/245/135

[Anonymous]

clouds

This sounds good. I tried something similar to this the other day with strawberry flavor and it was yummy but I haven't tried it with vanilla yet. Thanks for posting.

[Anonymous]

OK just made this up for the first time. I only used 8 packets of splenda although the recipe calls for a FOURTH of a CUP? Is that an error? I can't imagine the sweetness of this if I had used what was called in recipe. Maybe it's just me...hehe : ) Even with the 8 packets, I found it extremely sweet for my taste. I added a half teaspoon of unsweetened cocoa mix and a drop of atkin's raspberry syrup. Can't wait to see how they turn out.

[lbroyles]

EEEWWW

I just made a big old pan of this and eeeewww yuck! I think it was my fault. Does it make a difference between saletd and unsalted butter? I can only taste the butter in mine....

[Froufie]

SPLENDA INFO

As for the Splenda...I think the 1/4 cup referred to is the box kind of Splenda which is measured like regular sugar.

Each cup of this boxed Splenda equals 24 packets, so the equivalent for 1/4 cup would be only 6 packets....and that is why is may have seemed to sweet if you used 8.

I don't have any unsalted butter in the house...so also wonder if it is a problem to use salted butter? And I presume a stickis 1/4 lb.???

Froufie

[lbroyles]

I followed the directions according to the directions... Yes, it does matter if you use salted butter. I didnt realize my sweet butter was salted.. I am now addicted to my clouds!

[mom2chris]

great!!

I made this last night and I absolutely love them!!!! Now I have my sweet tooth taking care of. Even my husband likes them.

gina

[SassiLee]

This recipe sounds great! I'd love to make them now, but don't have any parchment paper

Anything else I can use?

[HeyRae]

This recipe sounds great! I'd love to make them now, but don't have any parchment paper

We've been using wax paper with no problem.

[lbroyles]

I use foil....

[SassiLee]

Thanks everyone! I'm going to make them today! Hubby will be surprised!

[mikki727]

I made some of these tonight. I think they were good, but maybe just a little too buttery for my tatse. I'm going to cut the butter down a bit the next time I make these.

Also, I only made half of the recipe (4oz cheese, half stick of butter & 3 Splendas) so I wouldn't go over my cheese limit for the day.

[SassiLee]

These were yummy, but how do I plug them into Fiday?

[Mrs. McD]

What size?

What size are these clouds? I bought the ingredients and I am going to make them tonight, but isn't 1/2 tsp very very small? Or did I misunderstand? Help me before I make golf ball size ones. Mary Jo

[lbroyles]

1/2 teaspoon is correct. I have made larger ones and they don’t last as long number wise and I like to grab a few and pop them like one would with big M&M's than a Recess Peanut Butter Cup... If you can catch my analogy...