Lemon Cream-Filled Chocolate Tortillas w/ A Lemon Butter Sauce
Three 8-ounce packages Cream Cheese (at room temperature) 2 cups Splenda or Nature Sweet granular sugar substitute 1 1/2 teaspoons Rum Extract Juice of 1 1/2 Lemons 1 1/2 tablespoons grated Lemon Zest
Place unwrapped cream cheese into a mixing bowl. Beat with electric mixer until smooth and fluffy. Gradually add sugar substitute. Add extract and lemon juice and continue to beat. Add in lemon zest.
For tortillas, add small amount of butter to skillet and heat tortilla until soft or first bubble forms.
Lemon Butter Sauce
3/4 pound Butter 1 cup Splenda or Nature Sweet granular sugar substitute 3/4 cup fresh Lemon Juice 1 1/2 tablespoons grated Lemon Rind
Melt butter in saucepan over low heat. Stir in the sweetener. Keep stirring until sweetener dissolves. Stir in Lemon juice and zest. Remove from heat.
To Assemble: Place 1-2 tablespoons of lemon cream in tortilla. Roll up jellyroll fashion. Place on serving plate seam side down. Drizzle lemon butter sauce around place and a little over the wrap. Shave 70 percent cacao-chocolate over the top of the crepe. Sprinkle with Nature Sweet Powdered Sugar Substitute. Makes 20 tortillas.