French Fudge

13 oz (1) cn Skim evaporated milk;

2 tb Cornstarch;

1 tb Liquid sugar replacement;

1/2 c Chocolate chips;

3 oz Cream cheese; softened

1 1/2 ts Vanilla extract;

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 O'Brion and her Meal-Master.