Creamy, Low Fat Fudge

Fudge is notoriously high in fat, sugar and calories. But hey what are the holidays without it?! This yummy fudge takes some of the guilt out of indulgence, By using fat-free instead of whole evaporated milk, prunes instead of fat, and Splenda to replace much of the sugar, this fudge tastes just like the original, but packs a much lower calorie, fat and sugar punch.
Nutrition Information per piece: 94 calories, 34 percent fat (3.5grams), 2 grams saturated fat, 64 percent carbohydrates, 2 percent protein, 0.8 gram fiber.

  • 2 tablespoons salted butter
  • 1 cup Splenda
  • 1 1/2 cups sugar
  • 2/3 cup evaporated milk
  • 16 ounces semi-sweet chocolate chips
  • 1 (2 1/2 ounces) jar baby prunes
  • 1 7-ounce jar marshmallow creme
  • 1 1/3 cup chopped walnuts
  • 2 teaspoons vanilla extract
     

1) Line a 13'' by 9'' by 2'' baking pan with wax or parchment paper, extending the paper over the edges of the pan. Set aside.
2) In a large saucepan, melt butter over medium heat. Stir in sugar, Spenda, and milk. Bring mixture to a boil, stirring constantly.  Boil gently for 5 mintues stirring constantly.
3) Remove saucepan from heat and slowly stir in chocolate chips. Stir until chocolate melts. Then stir in prunes, marshmallow creme, walnuts, and vanilla until well combined.
4)Spread mixture in the prepared pan. Chili in refrigerator until firm, overnight or at least 3 hours. To serve, use the wax/parchment paper to lift fudge from pan. Cut into pieces. Keep extra pieces regfrigerated. Makes 48 pieces.
4) Spread mixture in the prepared pan. Chill in the refrigerator until firm, overnight, or at least 3 hours.

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