Lowfat Scallops Tandoori Style
INGREDIENTS:
1 1/3 c Reduced-fat semisweet
-chocolate chips
2/3 c Nonfat sweetened condensed
-milk
1 ts Vanilla
1 1/3 c Miniature marshmallows
2 Lowfat graham crackers;
-broken in small piec
1 1/3 c Reduced-fat semisweet
-chocolate chips
2/3 c Nonfat sweetened condensed
-milk
1 ts Vanilla
1 1/3 c Miniature marshmallows
2 Lowfat graham crackers;
-broken in small piec
Line an 8-inch square pan with aluminum foil; grease foil.
Cook the chips and the condensed milk in a heavy saucepan over low heat, stirring constantly, until melted and smooth. Remove from heat; let cool 2 minutes, then stir in vanilla and 1 cup of the marshmallows.
Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.
Cook the chips and the condensed milk in a heavy saucepan over low heat, stirring constantly, until melted and smooth. Remove from heat; let cool 2 minutes, then stir in vanilla and 1 cup of the marshmallows.
Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.