Source: Enlitened Kosher Cooking by Nechama Cohen

Delicious peanut butter balls dipped in chocolate and sugar glaze.

Servings

Balls
0.5 cup margarine
0.12 cup low fat vanilla soy milk
0.5 cup natural creamy peanut butter
1.5 oz vanilla protein powder , 3 tablespoons
0.75 cup SPLENDA® No Calorie Sweetener, granulated
1 pinch salt
1 tsp vanilla extract
0.5 cup chopped walnuts

Chocolate Dip
1 oz unsweetened baking chocolate , about 2 squares
0.5 tsp olive oil

Decorative Glaze
3 tbsp SPLENDA® No Calorie Sweetener, granulated
0.5 tsp fresh lemon juice , mixed with water
0.5 tsp vanilla extract

1 In a saucepan over low heat, melt margarine with soy milk and mix with peanut butter. Stir in soy protein powder, sugar substitute, salt, vanilla, and nuts.
2 Roll into small balls, slightly smaller than a walnut. Put in a container in a single layer and freeze overnight, or for at least 2 hours.
3 Melt chocolate and oil in microwave on high for 30 seconds. Allow to stand 1 minute and stir until smooth. Using a toothpick, dip balls in chocolate. Place on wax paper and store in freezer in an airtight container.
4 Once the balls are frozen, prepare glaze by putting sugar substitute in a cup and adding water and lemon juice 1 drop at a time until a thick paste form.
5 Add vanilla extract slowly and mix. If mixture is to loose, add another teaspoon of sugar substitute. If too thick, add more water. Using a spoon, wave above the balls, allowing the glaze to design freely.

Allow yourself this treat in small portions and it will be within range for almost any regimen.