French fudge

64 candies

Ingredients

Quantity Ingredient
13 ounces (1) cn Skim evaporated milk;
2 tablespoons Cornstarch;
1 tablespoon Liquid sugar replacement;
½ cup Chocolate chips;
3 ounces Cream cheese; softened
1½ teaspoon Vanilla extract;

Directions

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: ¼ BREAD EXCHANGE; CAL: 1 PIECE: 18; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Related recipes