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Diabetic Chocolate Pecan Fudge
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1 envelope unflavored gelatin
1/4 cup water
1 square unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. sweet & Low liquid
1/4 cup water
1/2 cup evaporated milk
1/2 tsp. vanilla
1/4 cup chopped pecans
Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk exchange and 1/2 fat exchange
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