<DIV>2 tablespoons Butter</DIV>
<DIV>1 (1-ounce) square unsweetened baking chocolate</DIV>
<DIV>1/3 cup ricotta cheese</DIV>
<DIV>2 scoops chocolate Designer Protein Powder</DIV>
<DIV>1 teaspoon vanilla</DIV>
<DIV>10 packages Splenda</DIV>
<DIV>1/2 cup toasted slivered almonds</DIV>
<DIV> </DIV>
<DIV>Melt butter and chocolate over very low heat or in microwave. </DIV>
<DIV>Stir in cheese, vanilla, Splenda, and protein powder, mixing well. </DIV>
<DIV>Stir in nuts. </DIV>
<DIV>Let cool a few minutes, then drop onto foil lined cookie sheet. </DIV>
<DIV>Freeze. </DIV>
<DIV>The protein powder gives it the texture of sugar-laden fudge. </DIV>
<DIV>The chocolate gives it the richness of real fudge. </DIV>
<DIV>You could use any toasted or un-toasted nuts, but I had almonds on hand and particularly like them toasted. </DIV>
<DIV>(This one is awesome)</DIV>
<DIV>1 (1-ounce) square unsweetened baking chocolate</DIV>
<DIV>1/3 cup ricotta cheese</DIV>
<DIV>2 scoops chocolate Designer Protein Powder</DIV>
<DIV>1 teaspoon vanilla</DIV>
<DIV>10 packages Splenda</DIV>
<DIV>1/2 cup toasted slivered almonds</DIV>
<DIV> </DIV>
<DIV>Melt butter and chocolate over very low heat or in microwave. </DIV>
<DIV>Stir in cheese, vanilla, Splenda, and protein powder, mixing well. </DIV>
<DIV>Stir in nuts. </DIV>
<DIV>Let cool a few minutes, then drop onto foil lined cookie sheet. </DIV>
<DIV>Freeze. </DIV>
<DIV>The protein powder gives it the texture of sugar-laden fudge. </DIV>
<DIV>The chocolate gives it the richness of real fudge. </DIV>
<DIV>You could use any toasted or un-toasted nuts, but I had almonds on hand and particularly like them toasted. </DIV>
<DIV>(This one is awesome)</DIV>