Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the butter and peanut butter together in the microwave on high for 1-2 minutes; whisk well. whisk in the cream cheese until well blended and smooth. whisk in the splenda then the whey protein powder and blend well. line a 7 x 5" baking dish with wax paper or nonstick foil. spread the fudge mixture in the pan and chill or freeze until set. cut into 20 squares. store in the refrigerator or freeze.

Target recipe: mix granulated sugar, milk, peanut butter and corn syrup in sauce pan. heat to a boiling over medium heat, stirring frequently. boil and stir 1 minute; remove from heat. cool, without stirring, until bottom of pan is lukewarm, about 45 minutes. stir in nuts and vanilla, add powdered sugar until mixture is very stiff. press into buttered loaf pan (9x5x3). refrigerate until firm, about 30 minutes. cut into 1 inch squares.