More recipes for Cammie

[treeskin]

Hon, I'm not that interested in fudge, so I've got no idea how these will turn out. But google did turn up a few (among other nifty chocolate recipes).



Title: Diabetic Fudge #3
Yield: 8 Servings

Ingredients

1 stick oleo
2 oz chocolate
1 tb liquid sweetener plus
1/2 ts vanilla
1 pk (8-oz) cream cheese;
-softened
1/2 c nuts; chopped

Instructions
Date: Thu, 21 Mar 1996 09:13:22 -0600
From: pickell@cyberspc.mb.ca (S.Pickell)
Melt oleo over low heat. Add chocolate. Melt and add liquid sweetener plus
1/2 teaspoon vanilla. Remove from heat and put into a blender for a short
spin. Remove from blender and add softened cream cheese. Now add nuts. Put
into a buttered pan and place in refrigerator. Will keep one week in
refrigerator.

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.


Title: Diabetic Fudge
Yield: 8 Servings
Ingredients
1 env gelatin
1/4 c water
1 sq unsweetened chocolate
1/8 ts cinnamon
3/4 ts liquid food sweetener
1/4 c water
1/2 c evaporated milk
1/2 ts vanilla
1/4 c chopped nuts

Instructions
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.


Diabetic Fudge
Ingredients:
1 14-1/2 ounce can evaporated milk
3 tablespoons cocoa
1/4 cup oleo
Liquid sweetener to equal 1/2 cup of sugar
1/4 teaspoon salt
1 teaspoon vanilla
2-1/2 cup graham cracker crumbs
1/4 cup nuts

Directions:
Combine milk and cocoa in saucepan.
Beat well.
Add oleo, sweetener, 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.
Roll in remaining cracker crumbs and chill.