FUDGESICLE-MUFFINS

♫Roll out those lazy hazy crazy days of summer♫
♫you'll wish that summer could always be here♫'

Yes, here it is on June 11, barely after a very chilly April and May, we are up to almost 90 today, and it is time for something cold.  Well, to me chocolate, and frozen, and fudgie all sounded very very good today.  These are every bit as fudgie and rich and wonderful as anything you've ever gotten in the grocery store or anywhere else.  They are fantastic!  I could have put them in my popsicle molds but that would have made them 4 larger ones, and I made 8 smaller ones instead, cutting the carbs and calories in half.  Yes, these are rich, and so no need to have a big one.

Next time I would work on cutting the carbs, but today I just enjoyed it.  You can cut the carbs more by not using xylitol.  I used it because it makes chocolate taste so wonderful.  But you can leave it out altogether for less sweet, or add more of another sweetener in its place.  Xylitol does have carbs, but not as much as sugar.  I use it sparingly now and then.  It will give you 3g less in each one if you cut it out.

I have silicone muffin liners which you can get at Walmart very inexpensive. Or if you have a silicone muffin pan use that. Silicone is just easy to pop them out of.

My hubby enjoyed his tonight.  Just enough for an after dinner refreshing dessert.

   

 FUDGESICLE-MUFFINS



1/4 cup  butter -- (grass-fed if possible)
1 cup  chocolate almond milk, unsweetened
2 tablespoons  Pyure Sweetener -- OR  equivalent of 1/4 cup sugar, powdered
2 tablespoons  xylitol sweetener
10 squares  Lindt 85% Cocoa Bar -- chopped in small pieces, 1 full bar
1 teaspoon  unflavored gelatin
1/4 teaspoon  xanthan gum
2 teaspoons  vanilla extract

In sauce pan, add butter and melt.  Carefully pour in almond milk and stir together.  Add Pyure and xylitol.  Bring to boil and add chocolate bar. Stir until chocolate is melted.

Add unflavored gelatin and stir in well, until dissolved.  While whisking vigorously slowly add xanthan gum.  Add vanilla extract and continue whisking (can use electric mixer but be careful as it is hot!)  Whisk until very smooth and creamy.

Let cool until just warm.  Line 8 muffin tins with silicone muffin liners.  Pour into liners. Place popsicle sticks in center of each and pop in freezer.  Freeze several hours or until hard.

  "© Ginny's Low Carb Kitchen"
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Per Serving: 142 Calories; 12g Fat (70.9% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber

NOTES : * to reduce it by 3g carbs, replace xylitol with erythritol or add more Pyure.