MINT CHOCOLATE CHIP CLOUDS

8 ounces cream cheese, softened to room temperature

1/2 cup unsalted butter, softened

3/4 cup granular Splenda or equivalent liquid Splenda

1 teaspoon peppermint extract

2 drops green food coloring, optional

4 squares ChocoPerfection dark chocolate bar, chopped, 40 grams

Beat everything except the chocolate until fluffy with an electric mixer. Gently fold in the chocolate. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm. Store in the freezer and eat frozen.

Makes 24 clouds

NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold.

With granular Splenda:

Per Cloud: 78 Calories; 8g Fat; 1g Protein; 1.5g Carbohydrate; .5g Dietary Fiber; 1g Net Carb

Per 2 Clouds: 156 Calories; 15g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

With liquid Splenda:

Per 2 Clouds: 150 Calories; 15g Fat; 2g Protein; 1.5g Carbohydrate; 1g Dietary Fiber; .5g Net Carbs

Per 4 Clouds: 301 Calories; 31g Fat; 3g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carb

These are great! Except for the tang from the cream cheese, these taste just like mint chocolate chip ice cream.