Peanut Butter Fudge

By dietcherry

Ingredients
  • 2/3 cup plain cold mashed potatoes

  • 1/2 cup crunchy dietetic peanut butter

  • 1/8 cup salt or salt substitute

  • 4 cups powdered Isomalt

Directions
  1. Grease an 8" by 8" pan. Mix potatoes with peanut butter and salt. Gradually stir in Isomalt, mixing well. Press into greased pan. Let stand until firm. Cut into 1" squares, 1/2" deep.

  2. See if anyone can guess you used potatoes! (and no instant-it won't work).

  3. YIELDS 80 PIECES.


Nutritional Facts

Servings
1
Calories 10.9
Carbs .698g
Fat .797g
Fiber .129g
Protein .414g
Sodium .185mg

dessert gluten free