Splenda Fudge

[Sherry]

Refrigerator Nut Fudge

If you want this recipe even lower in carbs, use the Splenda substitution at the end of the recipe.

2 tablespoons defatted soy flour
½ cup heavy cream
3 tablespoons butter
8 ounces cream cheese
½ cup *fructose or agave nectar
4 (1 ounce) squares unsweetened chocolate
1/2 - 1 teaspoon cinnamon (to taste)
1 teaspoon vanilla extract
1 - 3 packs of Splenda (optional)
1½ cups chopped walnuts or pecans

Prepare an 8 inch square baking dish by greasing it with butter or spraying it with a butter flavored non-stick spray. Set aside until ready to use.

In a medium sized sauce pan, combine the soy flour with the heavy cream until the mixture is smooth. Add the butter, cream cheese, sweetener, chocolate, and cinnamon. Place the pan over medium heat until the mixture becomes warm enough for the chocolate and cream cheese to begin to melt. Lower the heat to the lowest possible setting.

Continue melting the ingredients for the fudge, stirring as necessary. When the mixture is melted and smooth, add the vanilla. Taste the fudge. If it is not as sweet as you like, adjust the sweetness with the packs of Splenda.

Beat the fudge for a minute or two with a heavy spoon. Add the nuts and thoroughly combine. Pour the mixture into the prepared 8 inch square baking dish. Spread it evenly into the baking dish, using the back of the spoon to smooth the surface. If the surface looks a bit greasy with the melted butter, press a paper towel into the surface to remove the excess. Discard the paper towel. Cool the dish to room temperature. Refrigerate for several hours or until chilled and firm.

Remove the fudge from the refrigerator. Cut into 1½ inch squares.

Makes 36 (1½ inch) squares of fudge.

1 fudge square:
9 g. fat; 7 g. carbs; 1 g. fiber; 2 g. protein

Exchanges per piece:
2 fat

2 fudge squares:

19 g. fat; 13 g. carb; 2 g. fiber; 4 g. protein

Exchanges for 2 pieces:
½ starch/bread; ½ lean meat; 3½ fat; ½ other carbs
*By using 2/3 cup Splenda instead of ½ cup fructose, the carb count for each piece can be reduced from 7 grams to 3 grams.

Fudge Walnut Bars
Low Carb Recipe
Ingredients:
2-1/3 cups chocolate protein powder
1/2 cup butter
4 ounces cream cheese
1/2 cup chopped walnuts
1/4 cup Splenda

Directions:
Melt butter and cream cheese. Mix in designer protein and Splenda. This will be stiff and hard to stir (knead with clean hands if needed.) Add walnuts and mix again. Place in greased bread pan. (Sprinkle additional finely chopped walnuts on top if you like.) Cool. Cut into eight servings.

Recipe makes eight bars; about 2.5 carbohydrates per bar.



Refrigerator Nut Fudge

Are you a chocolate lover? Try this decadent-tasting recipe for a lovely, occasional treat, packed with healthy walnuts and a hint of cinnamon. If you want it even lower in carbs, use the Splenda substitution at the end of the recipe.

2 tablespoons defatted soy flour
½ cup heavy cream
3 tablespoons butter
8 ounces cream cheese
½ cup *fructose or agave nectar
4 (1 ounce) squares unsweetened chocolate
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 - 3 packs of Splenda (optional)
1½ cups chopped walnuts or pecans

Prepare an 8 inch square baking dish by greasing it with butter or spraying it with a butter flavored non-stick spray. Set aside until ready to use. In a medium sized sauce pan, combine the soy flour with the heavy cream until the mixture is smooth. Add the butter, cream cheese, sweetener, chocolate, and cinnamon. Place the pan over medium heat until the mixture becomes warm enough for the chocolate and cream cheese to begin to melt. Lower the heat to the lowest possible setting.

Continue melting the ingredients for the fudge, stirring as necessary. When the mixture is melted and smooth, add the vanilla. Taste the fudge. If it is not as sweet as you like, adjust the sweetness with the packs of Splenda.

Beat the fudge for a minute or two with a heavy spoon. Add the nuts and thoroughly combine. Pour the mixture into the prepared 8 inch square baking dish. Spread it evenly into the baking dish, using the back of the spoon to smooth the surface. If the surface looks a bit greasy with the melted butter, press a paper towel into the surface to remove the excess. Discard the paper towel. Cool the dish to room temperature. Refrigerate for several hours or until chilled and firm.

Remove the fudge from the refrigerator. Cut into 1½ inch squares.

Makes 36 (1½ inch) squares of fudge.

1 fudge square:
9 g. fat; 7 g. carbs; 1 g. fiber; 2 g. protein
103 calories

Exchanges for 1 square:
2 fat

2 fudge squares:
19 g. fat; 13 g. carb; 2 g. fiber; 4 g. protein

Exchanges for 2 pieces:
½ starch/bread; ½ lean meat; 3½ fat; ½ other carbs

*By using 2/3 cup Splenda instead of ½ cup fructose, the carb count for each piece can be reduced from 7 grams to 3 grams.



Peanut Butter Fudge
Low Carbohydrate Recipe
Ingredients:
1 cup splenda
2 tablespoons unsweetened cocoa powder
2 tablespoons crunchy peanut butter
1 tablespoon vanilla extract
2 tablespoons butter

Directions:
Put all ingredients in bowl with butter on top; do not mix.

Put in microwave just until butter is melted. Remove, stir.

Put into refrigerator until cool and somewhat solid.
;D