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Combine evaporated milk, cornstarch, sugar replacement and chocolate chips in saucepan. Cook and stir mixture is thick and chocolate chips are melted. Whip cream cheese until light and fluffy. Beat in chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in square baking dish. Chill until firm. Cut into 1-in squares. Store in refrigerator. Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy OBrion and her Meal-Master. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Candie (27g)|
|Recipe Makes: 64 Candies|
|Calories from Fat: 66 (89%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 23.4mg||7 %|
|Sodium 68.3mg||2 %|
|Potassium 29.4mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.3g|
|Protein 1.3g||2 %|
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Calories per serving: 74
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