Diabetic Fudge


1 (14-1/2 oz.) evaporated milk

3 tablespoon cocoa

1/4 cup oleo

1/2 cup Splenda sugar substitute

1/4 teaspoon salt

1 teaspoon vanilla

2-1/2 cup graham cracker crumbs

1/4 cup nuts


Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetener, 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. Roll in remaining cracker crumbs and chill.


Share & Print

0 0 100 0

No Comments

Leave a Reply