• Adapting Recipes
• Budget Cooking
• Concerning Ingredients
• Kids & Vegetables

• Mark's Daily Apple
• PaleoDiet.com
• Son of Grok
• Livin' La Vida Low-Carb
• LowCarber.org
• Low Carb Cafe

Ingredients:

• 1 1/2 oz. unsweetened baking chocolate
• 8 oz. cream cheese, cubed
• 6 tbsp. Splenda (honey tends to make them sticky)
• 1 tbsp. half-and-half

Place baking chocolate in glass or ceramic dish. Microwave on HIGH in 1-minute increments until melted. Add cream cheese and microwave, in 30-second increments, until cheese has become soft.

Mix well. Add half-and-half and mix until a thick batter is formed. Mix in Splenda two tablespoons at a time.

Cover a baking sheet with waxed paper. Scoop out batter one spoonful at a time, creating roughly sixteen lumps of equal size. Place tray in fridge and allow to chill several hours or overnight.

If strapped for time, drops can also be chilled in freezer.