Hungry Girl has done it again. Armed with nothing but pumpkin, some brownie mix and a VERY lowfat PB, she’s whipped up a version of chocolate peanut butter fudge that's so low in calories and fat, it'll make you cry tears of joy. Here's the secret recipe...
Ingredients:
2 cups canned pure pumpkin
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tbsp. Better ‘n Peanut Butter, room temperature
Directions:
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 and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.
Serving Size: 1 piece (approx. 1.3 oz.)
Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g
* 1 Point!
From Hungry Girl.
Showing posts with label fudge. Show all posts
Showing posts with label fudge. Show all posts
Sunday, February 8, 2009
Friday, November 21, 2008
Hot Chocolate Fudge Cakes!!!
I haven't tried these yet, but something tells me this holiday season is the perfect time to do it. YUM.
Yield: 10 servings/cakes
3.4 oz all-purpose flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 tsp instant espresso powder
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute
1 1/2 tsp vanilla extract
1 (2-6 oz) bar dark (71%) dark chocolate, finely chopped
2 Tbs powdered sugar
Weigh or lightly spoon flour into measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
Place butter in a large bowl; beat with a mixer at medium speed 1 min. Add granulated and brown sugars, beating until well blended (about 5 mins). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixure; fold in chocolate. Divide batter evenly among 10 (4 oz) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hour or up to 2 days.
Preheat oven to 350 F.
Let ramekins stand at room temp 10 mins. Uncover and bake a 350 F for 21 mins or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
From Cooking Light, December 2008.
Recipe by Diana Morgan, author of The Christmas Table.
Yield: 10 servings/cakes
3.4 oz all-purpose flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 tsp instant espresso powder
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute
1 1/2 tsp vanilla extract
1 (2-6 oz) bar dark (71%) dark chocolate, finely chopped
2 Tbs powdered sugar
Weigh or lightly spoon flour into measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
Place butter in a large bowl; beat with a mixer at medium speed 1 min. Add granulated and brown sugars, beating until well blended (about 5 mins). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixure; fold in chocolate. Divide batter evenly among 10 (4 oz) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hour or up to 2 days.
Preheat oven to 350 F.
Let ramekins stand at room temp 10 mins. Uncover and bake a 350 F for 21 mins or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
From Cooking Light, December 2008.
Recipe by Diana Morgan, author of The Christmas Table.
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