Recipes: Low-Carb Chocolate Cream Cheese 'Fudge', Fudgy Low-Sugar Brownies, Stained Glass Window Dessert

  • Updated: December 8, 2004 - 10:00 PM

Low-Carb Chocolate Cream Cheese 'Fudge' 3

Makes 36 small pieces.

This isn't fudge by any normal definition, as sugar is the bedrock ingredient of real fudge. But it's a reasonably decent imitation. The flavor's good (helped along by toasted pecans), and the texture's not bad either.

1/2c. chopped pecans

• 1 (8-oz.) pkg. Neufchatel (reduced-fat) cream cheese

1/4c. (1/2stick) no-trans-fat margarine

• 2 (1-oz.) squares unsweetened chocolate

• 24 packets Equal or Splenda or 1 c. Splenda granular

• 1 tsp. vanilla

Toast the pecans in a large frying pan over medium-low heat, stirring, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan immediately and set aside to cool.

Line an 8-inch-square pan with parchment paper or waxed paper, leaving some hanging over the sides of the pan.

Microwave cream cheese in a mixer bowl 30 seconds or so, to soften. In a small saucepan over low heat, melt the margarine, add the chocolate and heat, stirring, just until the chocolate is melted. Pour and scrape the chocolate mixture into the bowl with the cream cheese. Add the sweetener and vanilla and beat, scraping the bowl, until the mixture is well-blended.

Stir in the nuts and spread evenly in the prepared pan (it's not going to be very deep). Chill several hours until firm. Using the overhanging paper, lift the candy out and (with a table knife, not a sharp knife) cut into 36 squares. Store in refrigerator.

Nutrition information per serving (2 pieces):

Calories98 Fat 9 gSodium85 mg

Carbohydrates3 g Including sat. fat 3 g Calcium15 mg

Protein2 gCholesterol10 mgDietary fiber1 g

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