I did not care for these. Ended up throwing the whole batch out. The texture and taste was off.
This is a great low carb recipe for those times you get the sweet tooth. Since the high fat diet is not unhealthy as most falsely claim it to be (for most of us anyway), the flavor is not robbed here in this recipe. This is a keeper.
These were really tasty. I made these on two separate occasions, once with peppermint extract as specified in the recipe and once with almond butter instead of peanut butter. I used the Splenda baking blend, so I found that I needed almost a cup of it to obtain the perfect amount of sweetness. I also added an extra 1/2 cup of cocoa and 1 teaspoon chocolate extract to make these a bit more rich and chocolatey. It also made the consistency thicker which I preferred. Thanks for sharing this recipe!
I made these for my mom, whos is diabetic, for her birthday. She enjoyed these very much and loved the fact that she could eat two or three at a time, still as a very low-carb sweet treat. She said "These are creamy and rich tasting, however they did not taste very peanuty. None the less they are delicious". To make these a little more healty, I used light cream cheese, only about 1 tbsp margarine and less fat-free sour cream for the heavy cream. I too just spooned dallops on waxed paper. This is a very easy recipe that is great for a diabetic treat! I think I will try the mint next time.
These were quite good and very tasty. I opted for the peanut butter version. I used Splenda but I think it was old, because it didn't sweeten it enough and I ended up using some sugar too. I put these in dollops on wax paper and my family enjoyed! Thanks Barb!