Sugar-Free Chocolate Fudge
2 pkgs. (8 ozs. each) cream cheese softened
2 squares (1 oz. each) unsweetened chocolate melted and cooled
Sugar substiture equivalent to 1 cup sugar
1 tsp. vanilla extract
1/2 cup chopped pecans

In a small mixing bowl, beat the cream cheese, chocolate, sugar substitute and vanilla until smooth. Stir in pecans. Pour into an 8" square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

Calories 147 Carbs 5 gm Fat 14 gm sodium 84 mg Cholesterol 31 mg

Frozen Peppermint Patties

1 package unflavored gelatine
1 tablespoon boiling water
1 cup heavy cream
3 drops peppermint flavor
1 ounce cream cheese
1 ounce unsweetened chocolate, melted
10 Splenda packets
1/2 teaspoon vanilla extract Soften gelatine in the boiling
water. Add all ingredients into a blender and blend well. Chill
for 10 minutes and spoon onto parchment paper and freeze.
Pack in an airtight container.
Per Serving: 33 Cal (84% from Fat, 3% from Protein, 12% from
Carb); 0 g Protein; 3 g Tot Fat; 1 g Carb;
0 g Fiber; 5 mg Calcium; 0 mg Iron; 7 mg Sodium; 10 mg
Cholesterol

^{Pecan Chocolate Treats}

Ingredients: 2 1/2 cups Splenda 2 Tablespoons unsweetened cocoa 1/2 cup butter or non-trans-fat margarine 1/4 cup cream 1/4 cup water 1 tsp vanilla extract 1/2 cup creamy peanut butter (no sugar added) 2 cups pecan pieces Mix Splenda, cocoa, butter, cream and water in saucepan. Bring to a boil, stirring constantly. Boil for 1 1/2 minutes (do not overcook). Remove from heat and stir in peanut butter and vanilla. When peanut butter is evenly spread throughout mixture, add pecan pieces. Stir to coat evenly. Drop by spoonfuls onto waxed paper. Chill in refrigerator. (Once chilled and "set", you can lift these from the waxed paper and place the entire batch in Tupperware and keep in fridge.) Makes 15-20 treats. 3-4 carbs per treat.

REESE'S CUPS

Recipe By : 
Serving Size : 22 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/3 cup chunky (or plain) peanut butter
1 oz unsweetened chocolate
1/3 cup ricotta
10 pkgs Equal
1 teaspoon vanilla

Melt butter, peanut butter and chocolate in microwave. Cool slightly,and
then add ricotta, sweetener and vanilla. Spoon onto wax paper and
refrigerate. (Makes 22. Total=40.5 carbs, ea: 1.8 carbs, 4 g fat, 42 cal.)
Don't get turned off by the ricotta. These are great and kind of fudgy
tasting.

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, mealted, cooled chocolate, sweetener and vanilla until smooth. Stir in nuts (if using) and pour into panl. Cover and refrigerate overnight. Cut into squares. Serve chilled.

Sugar Free Fudge



1/4 c. diet margarine

2 oz. unsweetened chocolate

24 packets Equal sweetener

1 tsp. vanilla extract

1 (8 oz.) pkg. cream cheese (softened

Optional: 1/2 c. chopped nuts



Melt margarine over low heat. Add chocolate and stir

just until melted. Remove from heat and stir in

sweetener and vanilla. Combine chocolate mixture with

cream cheese and beat until smooth. Stir in the nuts

(optional). Spread mixture in a lightly greased 8 inch

square pan. Refrigerate until firm. Cut into 1 inch

squares. Store in refrigerator.

Bittersweet Chocolate Covered Cherries

Source: Chocolate Astrology



2 cups red wine

1 cup granulated sugar

2 strips (1 x 2 inches each) lemon zest

2 dozen cherries with stems, pitted

6 ounces bittersweet chocolate, melted



Combine the wine, sugar and zest in a small heavy

saucepan. Bring to a boil. Add the cherries and simmer

for 2 minutes. Remove from the heat and let the

cherries cool in the pan. Remove the cherries from the

saucepan and drain thoroughly. Holding each cherry by

its stem, dip into the melted bittersweet chocolate.

Place on a baking sheet lined with parchment or wax

paper. Refrigerate until set, about 20 minutes.



Makes 24.



Per serving: 51 calories; 2.5 g fat (1.5 g saturated

fat; 44 percent calories from fat); 7 g carbohydrates;

0 mg cholesterol; 1 mg sodium; 0.5 g protein; 1 g fiber