Marshmallow Fudge (1 point)


Ingredients:

1 1/3 cups Semisweet chocolate chips
2/3 cup Fat-free Sweetened Condensed Milk
1 teaspoon Vanilla extract
1 1/3 cups Miniature Marshmallows


Instructions:

1. Line an 8 inch square pan with foil and coat with cooking spray;set aside. In a heavy saucepan over low heat, melt chips with milk; stir until smooth. Remove from heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers.
2. Pour into prepared pan. Refrigerate for 1 hour or until firm. Lift out of the pan and remove foil; cut into 48 pieces.


Taste of Home: Guilt-Free Cooking

Broccoli and Carrots with Toasted Almonds (1 Point)

Ingredients

1/3 cup sliced almonds
1 pound Carrot sliced
1 (12-ounce) bag broccoli florets (about 6 cups)
1 tablespoon butter
1/4 cup finely chopped shallots
1/2 cup Chicken broth fat free, sodium free
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions
Preheat oven to 350°. Spread almonds in a single layer in a shallow pan. Bake at 350° for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely, and set aside. Place carrots in a large saucepan of boiling water; cook 3 minutes. Remove with a slotted spoon. Plunge into ice water, and drain. Place broccoli in boiling water; cook 2 minutes. Drain and plunge into ice water; drain. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, Homemade Turkey Stock, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.