Ingredients:
16 ounces cream cheese, softened
2 ounces chocolate, melted and cooled
1/2 cup chopped walnuts
1/2 cup sugar substitute (aspartame sweetener)
1 tsp vanilla extract

Preparation:

1. Beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in walnuts.

 

2. Line an 8-inch square baking pan with waxed paper or foil. Refrigerate two hours or until firm. Cut into squares.

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Ingredients:

2 pounds Italian plums, pitted and chopped
1 (6-ounce) can frozen apple juice concentrate

Preparation:

1. In a saucepan, combine plums and apple juice concentrate. Cook uncovered over moderate heat until thick, about 1 hour.

 

2. Ladle into hot, sterilized jars and seal. Keep in the refrigerator up to 3 months. You can freeze it,too. Low sugar and sugar free jams will not keep nearly as long in the fridge as those with sugar.

Makes 4 cups.

source: recipelink.com

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Ingredients:
8 to 10 medium coarsely chopped peeled peaches
1 (12-ounce; 340 g) can frozen unsweetened apple juice concentrate
2 Tbsp fresh lemon juice
1 Tbsp unflavored gelatin

Preparation:

1. In a 3-quart saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to medium, cover loosely and cook 15 minutes. Remove from heat. Skim foam from top.

 

2. Ladle mixture into 5 clean, hot 8-ounce jars or moisture-vapor proof freezer containers, leaving 1/2-inch headspace; cover with tight-fitting lids. Cool at least 3 hours or until room temperature. Refrigerate 24 hours. (Preserves will thicken during refrigeration.)

 

3. Store in freezer until ready to use. Thaw in refrigerator several hours before serving. Store in refrigerator for up to 3 weeks, or in freezer for up to 3 months.

 

Yield: 5 cups

source: thatsmyhome.com

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