French Fudge
Yield: 64 candies
13 oz (1) cn Skim evaporated milk; 1/2 c Chocolate chips;
2 tb Cornstarch; 3 oz Cream cheese; softened
1 tb Liquid sugar replacement; 1 1/2 ts Vanilla extract;
Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.
Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought
to you and yours via Nancy OBrion and her Meal-Master.
4413 oz (1) cn Skim evaporated milk; 1/2 c Chocolate chips;
2 tb Cornstarch; 3 oz Cream cheese; softened
1 tb Liquid sugar replacement; 1 1/2 ts Vanilla extract;
Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.
Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought
to you and yours via Nancy OBrion and her Meal-Master.
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