FUDGE - WEIGHT WATCHERS
- 10 OZ BITTERSWEET OR SEMI SWEET CHOCOLATE FINELY CHOPPED
- 1 (14-OZ) CAN SWEETENED FAT-FREE CONDENSED MILK
- 1/2 TEASPOON VANILLA EXTRACT
- PINCH COURSE SEA SALT
Line 8-inch square baking pan with foil, leaving 2 inch overhang. Smooth out any wrinkles
Combine chocolate, milk, vanilla and salt in large heavy saucepan. Cook stirring occasionally over medium-low heat until chocolate melts and mixture is smooth, about 5 minutes. Transfer fudge to prepared pan, spread evenly with rubber spatula. Let cool. Cover with plastic wrap and refrigerate until firm at least 2 hours of overnight.
Uncover fudge, remove from pan by lifting overhanging wrap. invert on cutting board, remove wrap. Cut fudge into 8 strips then cut each strip crosswise into 8 pieces. If making ahead cover and chill up to 2 weeks.
Per serving (2 pieces) 80 cal, 3g fat, 2g sat fat, o.g trans fat, 1mg chol, 43mg sod,12 g carb, 1 g fib, 1 g prot, 39mg calc.
POINTS PLUS VALUE 2