Chocolate Diabetic Fudge - cooking recipe

Ingredients

1 (14 1/2 ounce) can low-fat evaporated milk
3 tablespoons powdered cocoa mix
1/4 cup light margarine
1/2 cup Splenda granular
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups graham cracker crumbs
1/4 cup finely chopped pecans

Preparation

Combine milk and cocoa in saucepan. Beat well. Add margarine, sugar and salt. Bring to boil.
Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes.
Divide mixture into 32 balls and roll in remaining cracker crumbs and chill.
Nutritional Information: 47 Calories (kcal); 2g Total Fat; (36% calories from fat); 1g Protein; 6g Carbohydrate; 2mg Cholesterol; 65mg Sodium.