Sour Cream Pecan Fudge

Sour Cream Pecan Fudge

There's always room for fudge-always!

Serves 8 (2 each)

3 cups Splenda Granular
1 cup Land O Lakes No Fat Sour Cream
2/3 cup Carnation Nonfat Dry Milk Powder
1/3 cup cornstarch
2 teaspoons I Can't Believe It's Not Butter Light Margarine
1 1/2 teaspoons vanilla extract
1/4 cup chopped pecans

Spray a 8-by-8-inch dish with butter-flavored cooking spray. In a medium saucepan, combine Splenda, sour cream, dry milk powder, and cornstarch. Cook over medium heat until mixture reaches softball stage, stirring constantly. Remove from heat. Stir in margarine and vanilla extract. Place saucepan on a wire rack and allow to cool to room temperature. Beat mixture with a wire whisk until mixture loses gloss. Add pecans. Mix gently to combine. Pour mixture into prepared dish. Refrigerate until firm, about 2 hours. Cure into 16 pieces. Refrigerate leftovers.

Each serving equals:
HE: 2/3 Fat, 1/4 Fat Free Milk, 1/2 Slider, 16 Optional Calories
86 Calories, 2gm Fat, 3gm Protien, 14gm Carbohydrate,
189mg Sodium, 86 mg Calcium, 0gm Fiber
DIABETIC: 1 Fat, 1/2 Fat Free Milk, 1/2 Starch

"Healthy Exchanges Food Newsletter, October 2004, pg. 9."

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