I want a low fat, low calorie recipe for fudge!?
I mean low fat and low calorie by fudge's standards, of course. I'm on a diet but love fudge, and want to be able to eat a piece every now and again. If possible, please tell me how many calories and grams of fat are in each piece as well.
Oh, and everyone, please. Don't answer unless you're actually posting a recipe. I'm looking for a fudge recipe, not people's opinions about why I should or shouldn't eat fudge on a diet.
Well Bah Humbug to you to, Mister Curious.
- Anonymous10 years agoBest Answer
Here are some great recipes:
Low Fat Peanut Butter Fudge
Armed with nothing but pumpkin, some brownie mix & a VERY lowfat PB, here is a version of chocolate peanut butter fudge that's so low in calories & fat, it'll make you cry tears of joy.
2 cups canned pure pumpkin
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tablespoons Better ‘n Peanut Butter, room temperature
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray & pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top & use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick & fudgy, & it should look undercooked. Remove from oven. Cover with aluminum foil & let cool in fridge for a couple of hours. Cut into 36 squares & serve.
Serving Size: 1 piece (approx. 1.3 oz.)
* 1 Point!
Low-Sugar, Low-Fat, Low-Cal Chocolate Fudge
1 1/2 cups Splenda granular
2/3 cup evaporated 2% milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
Combine Splenda, evaporated milk, butter & salt in a medium size heavy saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Boil & stir 5 minutes. Remove from heat. Stir in marshmallows, chocolate chips & vanilla until completely melted & smooth. Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch. Remove foil from pan & fudge. Cut into squares. Refrigerate any remaining fudge.
The following items or measurements are not included below: Splenda granular & evaporated 2% milk
Calories from Fat 17 (51%)
Amount Per Serving %DV
Total Fat 2.0g 3%
Saturated Fat 1.2g 5%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 17mg 0%
Potassium 18mg 0%
Total Carbohydrate 4.8g 1%
Dietary Fiber 0.3g 1%
Protein 0.3g 0%
Vitamin A 14mcg 0%
Vitamin B6 0.0mg 0%
Vitamin B12 0.0mcg 0%
Vitamin C 0mg 0%
Vitamin E 0mcg 0%
Calcium 1mg 0%
Iron 0mg 0%
- ErikaLv 44 years ago
Use spenda & low fat or skim milk in a regular recipe. Calories 235 Calories from Fat 6 (2%) Amount Per Serving %DV Total Fat 0.7g 1% Saturated Fat 0.3g 1% Monounsaturated Fat 0.1g Polyunsaturated Fat 0.1g Trans Fat 0.0g Cake 1 1/3 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 egg white, at room temperature 1/2 cup sugar 1/4 cup extra-light vegetable oil spread (such as Promise) 2/3 cup skim milk 2 teaspoons vanilla Filling 1 package instant vanilla pudding 1 1/2 cups skim milk Glaze 3 tablespoons splenda 2 tablespoons cocoa powder 1 1/4 teaspoons cornstarch 1/3 cup skim milk 1/2 teaspoon vanilla Directions Heat oven to 350 degrees. Lightly grease or spray 8 or 9-inch cake pan. Mix flour, baking powder, and salt in small bowl. 4In medium bowl, beat egg whites at medium speed until frothy. Gradually add 1/4 cup of the sugar, beating until stiff peaks form. In large bowl with same beaters, beat remaining 1/4 cup sugar and veg oil spread until light and fluffy. With mixer on low speed, alternately beat in flour mixture and milk until blended. Stir in vanilla and 1/3 of the egg white mixture. Fold in remaining egg whites until no white streaks remain. Pour into pan and bake 35 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Turn out on rack to cool completely. While cake is baking make filling and glaze. Filling: Prepare pudding according to package directions, using the 1 1/2 cup milk. Refrigerate 30 minutes, or until thickened. Glaze: Mix sugar, cocoa, and cornstarch in small saucepan. Stir in milk and bring to boil over medium heat. Cook 1 minutes, stirring constantly, or until slightly thickened. Refrigerate 20 minutes to cool. To Assemble Cake: With serrated knife, cut cake in half horizontally. Place bottom layer, cut side up, on serving platter. Spread filling over top and top with remaining layer of cake, cut side down. Spread glaze over top, letting some of the glaze drip down sides. Chill 3 hours or until glaze sets.
- 10 years ago
Much like your avatar, I must LOL. And I don't give a darn if you eat crap or not let alone diet fudge; you are one picky [or prick of a] person. http://www.cooks.com/rec/doc/0,1925,148163-243195,... is what you're looking for.
I usually say good luck, but given your negativity, I won't.