Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line 8 inch square pan with foil, with ends of foil extending over sides of pan. set aside. microwave chocolate and milk in large microwaveable bowl on medium 2-3 minutes or until chocolate is almost melted. stir until chocolate is completely melted. add almonds, cranberries and orange peel. stir until blended. spread chocolate mixture into prepared pan. refrigerate 2 hours or until firm. lift fudge from pan, using foil handles. cut into 48 pieces. store in tightly covered container in refrigerator up to 3 weeks. (do not freeze).

Target recipe: preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1/2 white chocolate bar over top. chill covered over night for best results.