Post by Arvilla on Sept 23, 2002 9:47:10 GMT -6
DIABETIC CHOCOLATE PECAN FUDGE
1 env. unflavored gelatin
1/4 c. water
1 sq. unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. sweet & Low liquid
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. 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.
CHOCOLATE CHEWS (DIABETIC CANDY)
6 oz. cream cheese
4 tsp. cream
2 tsp. vanilla
5 tsp. chunky peanut butter
1 pkg. diet chocolate pudding
1 tsp. lemon juice
1/2 c. chopped walnuts
With a fork blend the first 6 ingredients together. Roll into tiny balls and roll in nuts. Store in freezer as they are better cold.
PECAN FUDGIES - DIABETIC
4 sq. semi-sweet chocolate
1 tbsp. butter
1 egg, well beaten
3 tbsp. heavy cream
1 pinch salt
1/2 tsp. vanilla
1 c. pecans
2 tsp. liquid sweetener
Melt chocolate and butter over hot water. Stir and cool. Beat eggs in a bowl; add cream, salt, vanilla, chocolate, sweetener and nuts. Stir well. Press in a buttered pan 1/2 inch deep. Cut in squares.
1 env. unflavored gelatin
1/4 c. water
1 sq. unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. sweet & Low liquid
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. 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.
CHOCOLATE CHEWS (DIABETIC CANDY)
6 oz. cream cheese
4 tsp. cream
2 tsp. vanilla
5 tsp. chunky peanut butter
1 pkg. diet chocolate pudding
1 tsp. lemon juice
1/2 c. chopped walnuts
With a fork blend the first 6 ingredients together. Roll into tiny balls and roll in nuts. Store in freezer as they are better cold.
PECAN FUDGIES - DIABETIC
4 sq. semi-sweet chocolate
1 tbsp. butter
1 egg, well beaten
3 tbsp. heavy cream
1 pinch salt
1/2 tsp. vanilla
1 c. pecans
2 tsp. liquid sweetener
Melt chocolate and butter over hot water. Stir and cool. Beat eggs in a bowl; add cream, salt, vanilla, chocolate, sweetener and nuts. Stir well. Press in a buttered pan 1/2 inch deep. Cut in squares.