INGREDIENTS

INSTRUCTIONS

Fudge gets texture from potato: potatoes cooked in the microwave oven
give this fudge its unbelievably creamy, fudgey texture.  The mellow
flavor comes from Irish Crem liqueur, used in both the fudge and the
icing. Use a pastry bag to pipe the icing or a spoon to drizzle it
onto the fudge. The added bonux is that this fudge is low in fat.
Designer Icing (recipe follows)  Line an 8x8x2-inch pan with foil.
extending foil over the edges of  the pan. Butter foil; set the pan
aside. Prick potato 2 or 3 times  witha fork. Cook on 100% power (High)
for 4-5 minute sor until  tender, turning over once. Cool and peel.
Mash potato (you should  have 1/3 cup).  Add liqueur, stir until
smooth.  Set aside.  In a 2-quart microwave-save casserole combine
chocolate and margarine;  cook, uncovered, on High for 1-2 minutes or
until almost melted,  stirring once. Stir until smooth.  Stir potato
mixture into chocolate mixture.  Slowly stir in powdered  sugar. Stir
or knead until smooth. Press into the foil-lined pan.  Score into
thirty-six 1-1/4-inch squares.  Press a walnut piece into  each square.
Cover and chill until firm.  Holding foil at edges,  remove the fudge
from the pan; cut into squares.  Drizzle Designer  icing over fudge.
~=>Designer Icing In a small microwave-save bowl, cook 1 Tbsp
margarine/butter on High for 45 seconds or until melted. Beat in 1/3
cup sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp)  to
ake an icing of piping or drizzling consistency.  Makes 36 pieces.  Per
serving: 91 calories, .5 gm protein, 15.7 gm carbohydrate, 3.1 gm  fat,
0 mg cholesterol, 15.7 mg sodium.  Calories from fat: 30 percent.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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