1 (14 ounce) can fat-free sweetened condensed skim milk
1 (12 ounce) package reduced fat semisweet chocolate chips
1/3 cup reduced fat chunky peanut butter
1 tablespoon light-colored corn syrup
1 teaspoon vanilla extract
Line an 8-inch square baking pan with foil, and coat foil with cooking spray. Set aside.
Combine milk and next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla extract. Pour chocolate mixture into prepared pan, spreading evenly. Cover and chill at least 2 hours.
Lift foil from pan, and turn fudge out onto a cutting board. Cut into 36 squares.
Store between layers of wax paper in an airtight container in refrigerator.
Yield: 36 servings. – 2 points per serving
Calories: 85, Fat: 2.2 grams, Fiber: 0.1grams