8 oz. LF Cream Cheese [softened]
1 large Egg
1 & 1/2 Tablespoons Vanilla Extract
4 packets Splenda (or other granular artificial sweetener)
4 Tablespoons All Natural Peanut Butter
Mix all ingredients and blend for about 5 minutes.
Line muffin pan with muffin cups
Fill with mixture
Bake at 350 for about 20 minutes.
Makes 6.
{ 5 comments… read them below or add one }
Hands-down the best “Phase 1″ dessert that I’ve ever made! I used an organic sugar-free sweetener that I found at a local health store instead of Splenda. Could use more of the sweetener next time, but overall this was delicious. My husband thought so too!
I thought the batter was great but after you cook em they tasted bland, sooooo my twist is make it without the egg, soften the creamcheese and mix well with peanut butter( I added one more tbsp of peanutbutterChunky) line paper muffin cups with sliced almonds and drop a heaping Tbsp of your mixture into cups and then chill. It makes a creamy sweet treat that is very satifying.
Absolutely yummy! My husband who is not on the diet really enjoyed them. I save half of a muffin with my coffee in the morning to start the day.
I made these this past weekend and they were good enough. As the previous review said, they weren’t that sweet but knowing that I doubled the packets and it was still very subtle with the sugar. I would give it a 7 & 1/2 on a scale of 1-10.
I am trying this tonight! Next time.. pumpkin instead of peanut butter!