Nutty Chocolate Fudge:

I've trimmed down this recipe over the years, and now my family likes
it better than ever. They don't even miss all of the sugar that I
used to add. Try it with peanut butter or butterscotch chips. A.J.
Ristow of Tucson, Arizona

Prep: 25 min. + chilling

1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups (18 ounces) semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Line a 9-in. square pan with foil and coat foil with nonstick cooking
spray; set aside. In a large saucepan, combine the marshmallow creme,
evaporated milk and butter. Cook and stir over medium heat until
smooth. Bring to a boil; boil for 5 minutes, stirring constantly.
Remove from the heat; add vanilla. Stir in chocolate chips until
melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours
or until firm.

Using foil, remove fudge from pan; carefully remove foil. Cut into 1-
in. squares. Store in the refrigerator. Yield: 2-2/3 pounds (81
pieces).

Nutritional Analysis: One piece equals 70 calories, 5 g fat (2 g
saturated fat), 3 mg cholesterol, 16 mg sodium, 7 g carbohydrate, 1 g
fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Source: Taste of Home's Light & Tasty





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