Peanut Butter Fudge - Diabetic friendly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
I box Butterscotch Pudding Kraft Jello Sugar & Fat Free mix6 1 oz squares Baker's White Chocolate 1/2 cup Peanut Butter, smooth style, with salt 3 cups Stevia Powdered measures like sugar 1/4 + 1/8 Mixed Nuts, dry roasted, chopped 1/3 cup Water, tap
Line an 8" square pan with foil, leaving ends sticking out to use as handles later.
In a microwave bowl combine 6 oz white Bakers chocolate, 1/2 cup peanut better and 1/3 cup water. Cook on high 1 1/2 minutes and stir, repeat until smooth.
Add dry pudding mix, whisk 2 minutes. Gradually stir in Stevia. Spread in the bottom of 8" square pan. Top with chopped nuts, pressing down to secure.
Refrigerate 2 hours, lift from foil edges and flip onto cutting board.
Serving Size: Makes 24 pieces
In a microwave bowl combine 6 oz white Bakers chocolate, 1/2 cup peanut better and 1/3 cup water. Cook on high 1 1/2 minutes and stir, repeat until smooth.
Add dry pudding mix, whisk 2 minutes. Gradually stir in Stevia. Spread in the bottom of 8" square pan. Top with chopped nuts, pressing down to secure.
Refrigerate 2 hours, lift from foil edges and flip onto cutting board.
Serving Size: Makes 24 pieces
Nutritional Info Amount Per Serving
- Calories: 93.6
- Total Fat: 6.1 g
- Cholesterol: 1.2 mg
- Sodium: 97.6 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
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