Chocolate Diabetic Fudge Food

DIABETIC CHOCOLATE FUDGE

Steps:

• Soften gelatin in 1/4 cup water for 5 minutes.
• Melt chocolate with cinnamon and sweetener; add milk and water slowly.
• Add gelatin.
• Stir until dissolved.
• Remove from fire.
• Add vanilla, cool.
• When mixture begins to thicken, add nuts.
• Turn into cold pan.
• When firm cut into pieces.

CHOCOLATE DIABETIC FUDGE

Steps:

• Combine milk and cocoa in saucepan. Beat well. Add margarine, sugar and salt. Bring to boil.
• Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes.
• Divide mixture into 32 balls and roll in remaining cracker crumbs and chill.
• Nutritional Information: 47 Calories (kcal); 2g Total Fat; (36% calories from fat); 1g Protein; 6g Carbohydrate; 2mg Cholesterol; 65mg Sodium.

FABULOUS SUGAR FREE FUDGE

Steps:

• 1. Combine the water and dry milk in a medium saucepan. Stir til smooth. Add the Splenda and butter and heat on stove on medium heat stirring constantly. Stir til butter is melted and mixture is warm but not boiling. Remove from heat.
• 2. Stir chocolate chips and vanilla until chips are melted and mixture is smooth and glossy. (1 1/2 Cups of semi-sweet chocolate chips can be substituted if you can't find the Hershey's sugar free ones.)
• 3. Fold in nuts. Pour onto wax paper and refrigerate until firm. (1-2 hours)

THE BEST SUGAR-FREE FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil.
• Place chocolate in a food processor; pulse until finely chopped.
• Pour evaporated milk into a microwave-safe bowl. Stir in sweetener, 1/2 cup at a time, until dissolved. Add vanilla extract. Stir in chopped chocolate.
• Heat mixture in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth, about 2 minutes total. Stir in walnuts.
• Spread chocolate mixture in the prepared pan. Refrigerate until firm, about 2 hours. Cut into 1 1/2-inch squares.

SUGAR-FREE CHOCOLATE FUDGE

Steps:

• In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.