1/2 cup heavy cream
1/2 cup water
1/8 teaspoon salt
1/4 cup granulated Splenda or equivalent liquid Splenda
1 drop yellow food color, optional
1 teaspoon xanthan gum
1 egg yolk
1 teaspoon butter
1/2 teaspoon vanilla
In a medium microwaveable bowl, whisk together the cream, water, salt, sweetener and yellow coloring. Gradually dust the xanthan gum over the surface and briskly whisk in; repeat until all of the xanthan gum is blended in. Whisk in the egg yolk. Microwave on HIGH 2-3 minutes, until thick, stirring every minute. Whisk in the butter and vanilla. Divide between 2 dessert dishes; chill.
Makes 2 servings
Do not freeze
With granular Splenda:
Per Serving: 268 Calories; 26g Fat; 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per Batch: 537 Calories; 53g Fat; 5g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carbs
With liquid Splenda:
Per Serving: 256 Calories; 26g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per Batch: 513 Calories; 53g Fat; 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
I'm very pleased with how this turned out. If you don't have liquid Splenda, you could substitute 1/4 cup vanilla flavored sugar free syrup (Da Vinci or Torani) for 1/2 of the water and omit the sweetener. The carb count will be the same as with liquid Splenda.
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