Sugar-free Fudge

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Description[edit]

Recipe by Kaye Hartley as published in Dec/Jan 95 Taste of Home magazine

Ingredients[edit]

Procedures[edit]

  1. In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth.
  2. Stir in pecans.
  3. Pour into 8-inch square baking pan lined with foil.
  4. Cover and refrigerate overnight.
  5. Cut into 16 squares.
  6. Serve chilled.

Nutritional information[edit]

diabetic exchanges: one serving = 3 fat

  • 147 calories | 84 mg sodium | 31 mg cholesterol | 5gm carbohydrate | 3gm protein | 14gm fat


References[edit]