Chocolate Fudge - from Brenda Laughlin

Serves  8

2 tbsp. unsweetened cocoa powder
1/2 cup heavy cream
2 tablespoons butter
4 ounces cream cheese
1/2 teaspoon vanilla
3 tablespoons Splenda

In a small saucepan, over low heat, melt butter. Add heavy cream and cream cheese, and whisk until smooth.  Add Splenda, and adjust for taste.  Heat until bubbling, stirring constantly. Reduce heat, and stir in cocoa and vanilla.  Blend well. Pour into a small buttered dish.  Place in the refrigerator to set for 3 to 4 hours.  Cut into 8 pieces.

Per Serving: (1 piece)
Protein:                1.3g
Carbs:                  2.2g
Dietary Fibre:  0.5g