How to make it

  • Combine the sour cream and almond extract until well blended in a bowl. (I like to use a metal one for this so that it stays cold)
  • Add four packets (or teaspoons) of splenda.
  • Mix well.
  • Add four more packets (or teaspoons) of splenda.
  • Mix well.
  • If this is as sweet as you would like it, refridgerate for 30 minutes to keep cool and then serve with either fresh berries or atop vanilla bean ice cream or a white cake.

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