LINE 8-inch square dish with parchment (if you want to lift out the fudge for cutting); otherwise spray dish with butter-flavored cooking spray.
COMBINE milk and chips in heavy saucepan. Simmer on low, stirring until chips are melted and mixture smooth. Remove from heat. Stir in vanilla and walnuts, if using.
SPREAD in dish. Cover and refrigerate 4 hours until set.
Nutrition information: Per square -- no walnuts: 180 calories, 60 calories from fat, 7 grams fat, 4 grams saturated fat, zero milligrams cholesterol, 30 milligrams sodium, 29 grams carbohydrates, zero grams fiber, 3 grams protein.
Makes 16 servings.
2 tablespoons milk
1 1/2 ounces dark baking chocolate (not unsweetened)
20 ounces (2 1/2 eight-ounce blocks) 1/3 less fat cream cheese, softened
1/4 cup cocoa powder
1/2 cup granulated sugar
1 teaspoon vanilla
HEAT milk and chocolate on stovetop or in microwave until chocolate is melted; set aside.
BEAT cream cheese until fluffy; beat in cocoa, sugar and vanilla; beat in eggs one at a time; stir in melted chocolate.
POUR mixture into greased 9-inch springform or regular 8- or 9-inch baking dish or pan. If you use a springform pan, cover the outside of the pan with foil, extending up over the pan sides to guard against the filling leaking.
BAKE at 325° for 30 to 35 minutes or until center is set. Cool completely; run knife around edge of pan; cover and refrigerate until serving time.
REMOVE springform pan sides and serve.
Note: This can be baked in individual-serving ramekins or custard cups with the cooking time adjusted.
Nutrition information: Per slice -- no crust: 110 calories, 45 calories from fat, 5 grams fat, 3 grams saturated fat, 40 milligrams cholesterol, 220 milligrams sodium, 10 grams carbohydrates, less than 1 gram fiber, 7 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.