Diabetic Easter Fudge Food

DIABETIC FRIENDLY EASTER FUDGE

Steps:

• 1. Melt chocolate in top of double boiler over boiling water.
• 2. Add evaporated milk and pudding mix. Cook for 2 - 3 minutes, then add vanilla and sweetener.
• 3. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces.
• 4. Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts.

DIABETIC EASTER FUDGE

Steps:

• Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook for 3 minutes.
• Add vanilla, Splenda, and pudding mix.
• Spread on small pie pan or plate. Chill.
• Cut in 8 pieces. Form into egg-shaped balls and roll lightly in chopped nuts.
• Keep refrigerated.

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.

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.

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.

EASTER FUDGE

Steps:

• Line a 20cm square brownie tin with baking parchment. Tip all the ingredients, except the mini chocolate eggs, into a saucepan set over a low heat. Stir gently until all of the sugar has melted. Turn up the heat and simmer for 10-15 mins, scraping the bottom of the pan regularly until the mixture reaches 115C on a sugar thermometer. If you don't have a sugar thermometer, drop a teaspoon of mixture into a small bowl of cold water - if it's ready, it will form a soft ball that can be easily flattened.
• Remove the fudge mixture from the heat and leave to cool for 5 mins. Use a wooden spoon to beat the mixture for another 5 mins.
• Roughly chop 100g of the mini chocolate eggs and tip these into the fudge mixture, then stir until evenly combined. Tip the fudge mixture into the prepared tin, smoothing the surface and pushing it into the corners using a rubber spatula. Scatter over the remaining mini chocolate eggs, then leave at room temperature until completely firm and set. Turn out onto a chopping board and cut into 20 squares before serving.

DIABETIC FUDGE

Steps:

• Melt the oleo over low heat. Add to the pan chocolate. When the chocolate has melted add liquid sweetener plus the vanilla.
• Remove the mixture from heat cool. Once the mixture has cooled put it into a blender for a short spin.
• Remove from blender and add the softened cream cheese and nuts.
• Pour the mixture into a buttered pan and place in refrigerator.