Sugar-Free Chocolate Fudge Recipe
Sugar-Free Chocolate Fudge Recipe photo by Taste of Home
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 16 servings

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 ounces unsweetened chocolate, melted and cooled
  • 24 packets aspartame sweetener (equivalent to 1 cup sugar)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Nutritional Facts

One serving equals 147 calories, 14 g fat (0 saturated fat), 31 mg cholesterol, 84 mg sodium, 5 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 3 fat.

Directions

  1. In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. Yield: 16 servings.
Originally published as Sugar-Free Chocolate Fudge in Taste of Home December/January 1995, p44

Nutritional Facts

One serving equals 147 calories, 14 g fat (0 saturated fat), 31 mg cholesterol, 84 mg sodium, 5 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 3 fat.

Reviews for Sugar-Free Chocolate Fudge

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Oct. 21, 2012

"I think I will use some chocolate extract instead of vanilla next time to punch up the chocolate flavor. This is really really good though just like it is!"

MY REVIEW
Reviewed Dec. 30, 2010

"I am a gastric bypass patient and can only eat very little amounts of sugar and fat so I was really looking forward to this recipe... especially at Christmas. I used neufchatel cheese to cut the fat down even more. Unfortunately, I had to throw the "fudge" away after only a tiny bite. It does not have the consistency of fudge...in any shape or form and does indeed taste like cream cheese frosting, which is very upsetting when you're expecting/wanting fudge. Sitting in the fridge for a couple of days does not improve the flavor, either. Such a big waste of time to make it and money to purchase the ingredents. Would NOT recommend and will NOT make again. I'd rather go without...which I ended up doing."

MY REVIEW
Reviewed Dec. 3, 2008

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MY REVIEW
Reviewed Dec. 22, 2007

"I just made a batch of this fudge using splenda, and I thought it tasted good.  I don't know if it will change its taste after it sets in the refridgerator.  But I thought it tasted alot like choc. cream cheese frosting.  I make alot of cakes.

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MY REVIEW
Reviewed Dec. 22, 2007

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