Atkins diet blog

Sugar-Free, Low Carb Fudge
16 oz. cream cheese, softened
2 oz unsweetened chocolate, melted and cooled 1/2 C Splenda® sugar
substitute
1 teaspoon vanilla
1/2 C chopped pecans or walnuts (optional)
Line an 8-inch square baking pan with foil, waxed paper or parchment
paper.
In a small mixing bowl, beat the cream cheese, melted, cooled
chocolate, sweetener and vanilla until smooth. Stir in nuts (if
using) and pour into pan. Cover and refrigerate overnight. Cut into
squares. Serve chilled.

This entry was posted on Tuesday, May 27th, 2003 at 12:03 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.