2 oz. unsweetened chocolate
2/3 cup ricotta cheese
2/3 cup SF peanut butter
2 tsp vanilla
4 Tbsp Butter
24 pkgs. Splenda

Melt chocolate, butter and peanut butter in a glass bowl in microwave. Stir often and careful not to burn chocolate.

Add in vanilla and sweetener. Mix in ricotta cheese.

Place 'globs' of mixture on wax paper lined cookie sheet and refridgerate.


**** mollys note: I actually like these frozen. I keep them in a container in the freezer and when I need a chocolate fix just pop one in my mouth and let it melt on my tongue!