Cream the cream cheese until soft and smooth.
Slowly blend in sugar; add melted chocolate and other ingredients.
Press into well-buttered shallow pan; refrigerate until firm.
For softer fudge, blend in 1 teaspoon milk.
emove the foil from the fudge; cut in small squares.
f the pan and transfer fudge onto a cutting board and
Preheat oven to 325\u00b0F Grease an 8-inch square baking pan.
In a large bowl, combine brownie mix with chocolate chips, oil, beaten eggs and water; stir until well combined. Stir in nuts. Pour batter into prepared pan.
Bake for 50 minutes, or until a wooden pick inserted near the center comes out nearly clean (will continue to cook as it cools). Allow to cool on a wire rack.
Butter 8 inch square pan; set aside. Melt chocolate and chips in heavy saucepan over very low heat, stirring constantly. Remove from heat. Stir in condensed milk, chopped pecans and vanilla until combined. Spread in prepared pan. Arrange pecan halves on fudge. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator. Bring to room temperature before serving. Makes about 2 pounds.
Let cream cheese set at room temperature.
Add sugar to cream cheese and cream together.
Add melted chocolate, vanilla, salt and nuts (if desired).
Press fudge into buttered 9 x 13-inch pan and chill.
Mix and spread fudge in 9 x 12-inch cake pan.
Freeze for 1 hour and store in refrigerator.
Melt butter and add remaining ingredients.
Mix until smooth. Put in 9 x 13-inch or jelly roll pan lined with wax paper.
Mark before refrigerating.
Makes about 2 pounds of fudge.
Mix the Cool Whip, pineapple, and pudding with a blender and put into the pie shell.
Let set about 15 minutes in the freezer. Serve with a smile!
This is a pie that is easy and most diabetics can eat without harm.
God Bless!
Cream softened cheese and oleo.
Leave cheese and oleo out of refrigerator 2 hours or more to soften. Add peanut butter and cream until smooth.
Add milk and mix well.
Sift in powdered sugar until fudge consistency is reached.
Spread in buttered pan and refrigerate.
Line an 8 or 9-inch pan with foil.
Melt chocolate chips, 2 tablespoons butter, vanilla and milk.
Stir in salt.
Remove from heat.
Add nuts.
Spread in pan.
Melt marshmallows with 2 tablespoons butter.
Spoon over fudge.
Swirl with knife. Refrigerate 2 hours.
Store at room temperature.
Melt margarine.
Add cocoa.
Mix well until no lumps and looks smooth.
Add peanut butter, vanilla extract and dash of salt.
Stir carefully without splashing out of pan.
Add 10x sugar, stirring into other ingredients the milk to proper consistency.
Pour into buttered pan.
Cut into squares.
Line an 8 inch square pan with foil, extending foil over edges.
Lightly butter foil.
Melt chips in large saucepan over very low heat, stirring until smooth.
Remove from heat; stir in frosting.
Add marshmallows and mixed nuts; mix until well coated. Spread in buttered foil-lined pan.
Refrigerate until firm. About 1 hour.
Remove fudge from pan by lifting foil; remove foil from fudge.
Cut into squares.
Put all ingredients into a plastic container. Refrigerate for at least 24 hours. Easy to make and delicious!
nd knead with hand until no longer sticky and able to
igorously until well combined and no sugar granules remain (mix in
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
In saucepan, mix sugar, margarine and Milnot.
Boil 5 minutes. Stir frequently.
Remove from heat.
Add Marshmallow Fluff and peanut butter.
Mix well.
Pour in greased 9 x 13-inch pan.
Top with fudge ice cream topping.
Chill.
Desserts are one of the easiest parts of our diet to make low-fat.
All you need to know are the tricks of substitution and modification.
When you learn to make some easy changes, the possibilities are unlimited.
Plain yogurt, buttermilk, low-fat cottage cheese, cream cheese spread, Egg Beaters, Butter Buds, Grape-Nuts cereal, etc.
The list could go on and on.
You can even use cocoa as a substitute for chocolate.
Experiment with low-fat substitutions and you will be in for a \"sweet\" surprise!
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.