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<blockquote data-quote="Defren" data-source="post: 269494" data-attributes="member: 41817"><p>Another from my friend in the US.</p><p></p><p>Rich Sugar-Free Refrigerator Fudge</p><p></p><p></p><p> 16 ounces cream cheese, softened to room temperature</p><p> Sweetener equal to 1 & 1/2 cups sugar. Try one of these:</p><p> 1& 1/2 tsp liquid stevia, OR</p><p> 1 tsp liquid stevia and 12 packets stevia/erythritol blend, OR</p><p> your favorite!</p><p> 5 – 6 ounces unsweetened baking chocolate, melted</p><p> (optional) Another half-ounce of baking chocolate, melted, for garnish</p><p></p><p>Directions</p><p></p><p> Use the biggest mixing bowl you’ve got: cream cheese flies all over the place when you take a mixer to it!</p><p> Put the cream cheese in the bowl and beat until fluffy. (If some of it climbs the sides of the bowl, stop and scrape it down with a spoon or rubber spatula.)</p><p> Stir in the sweetener, then mix well.</p><p> Add the 5 – 6 ounces of melted chocolate. Stir, then mix until well blended. You will need to scrape the sides and bottom of the bowl a few times to get everything mixed in.</p><p> Spread the batter in a loaf pan or a large plastic storage container. (Using metal can help the fudge harden faster.) Cover and place in the refrigerator for 3 – 4 hours, or until hardened.</p><p> Cut into 16 – 32 pieces, and drizzle with more melted chocolate if desired.</p><p> Store in refrigerator.</p><p></p><p>Yield: 16 – 32 pieces of fudge.</p><p></p><p>Nutritional Information: For the 5 ounces of chocolate version, each of 32 pieces contains approximately 1.7 g carbohydrates, 0.7 g fiber, 1.0 g net carbs, 1.6 g protein, 7.2 g fat, and 71 calories.</p></blockquote><p></p>
[QUOTE="Defren, post: 269494, member: 41817"] Another from my friend in the US. Rich Sugar-Free Refrigerator Fudge 16 ounces cream cheese, softened to room temperature Sweetener equal to 1 & 1/2 cups sugar. Try one of these: 1& 1/2 tsp liquid stevia, OR 1 tsp liquid stevia and 12 packets stevia/erythritol blend, OR your favorite! 5 – 6 ounces unsweetened baking chocolate, melted (optional) Another half-ounce of baking chocolate, melted, for garnish Directions Use the biggest mixing bowl you’ve got: cream cheese flies all over the place when you take a mixer to it! Put the cream cheese in the bowl and beat until fluffy. (If some of it climbs the sides of the bowl, stop and scrape it down with a spoon or rubber spatula.) Stir in the sweetener, then mix well. Add the 5 – 6 ounces of melted chocolate. Stir, then mix until well blended. You will need to scrape the sides and bottom of the bowl a few times to get everything mixed in. Spread the batter in a loaf pan or a large plastic storage container. (Using metal can help the fudge harden faster.) Cover and place in the refrigerator for 3 – 4 hours, or until hardened. Cut into 16 – 32 pieces, and drizzle with more melted chocolate if desired. Store in refrigerator. Yield: 16 – 32 pieces of fudge. Nutritional Information: For the 5 ounces of chocolate version, each of 32 pieces contains approximately 1.7 g carbohydrates, 0.7 g fiber, 1.0 g net carbs, 1.6 g protein, 7.2 g fat, and 71 calories. [/QUOTE]
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