from Karen or anyone who can help!

I make my own chocolate bars using really good chocolate and cocoa butter. Now that I have found a way to temper chocolate, I'd like to try my hand at filled chocolates, but I an not sure what to use instead of the sugary fondant found in high carb candies.

I did make some using the Lucky Leaf cherry pie filling sweetened with Splenda and they were ok, but not quite right.

My husband lost thiry pounds on Atkins and is now a dedicated low carber on Maintenance. I'm still on OWL, but even I like a chocolate treat now and then. We have no problem living without potatoes, rice, pasta, and bread, but we really like chocolate.

So if anyone can think of a good substitute for fondant, please help!!!

Karla

P.S. (And if I can figure out how to make those cherry cordials DH loves, I have of much better chance of talking him into that chocolate tempering machine I want )