Diabetic, Crunchy Chocolate Raisin Fudge

• 1/4 cup margarine
• 113 cup milk, skim, (non fat) powder
• 23 cups cocoa powder
• 1 cup sugar substitute equivalent of 1 cup of real sugar
• 13 cup evaporated milk nonfat
• 2 teaspoons vanilla extract
• 1 cup crisp rice cereal
• 1/4 cup raisins, seedless

1. Mix margarine and milk powder until crumbly.
2. Add cocoa and artificial sweetener.
3. Mix until blended.
4. Add evaporated milk and vanilla.
5. Mix until almost smooth and sticky.
6. Remove from bowl and mix in Rice Krispies with hands.
7. Continue mixing with hands until fudge is smooth and shiny.
8. Shape into 2 10 inch long rolls.
9. Wrap in clear plastic wrap.
10. Chill until firm.
11. To serve, cut into 1/2 inch thick slices.
12. Store in refrigerator.
13. 1 serving = 1/5 milk, 1/40 th bread, and 1/20 th fruit exchange.

margarine, milk, cocoa powder, sugar substitute, milk nonfat, vanilla, crisp rice cereal, raisins

Taken from recipeland.com/recipe/v/diabetic-crunchy-chocolate-rais-641 (may not work)