Super Easy Low Fat Fudge
So does anyone else feel a little like Santa right now? A raise of hands please. Just imagine how we’ll feel after Christmas if we keep eating this way. I know, it’s hard. You have family gatherings and parties to attend. And you certainly can’t go to these festivities and not eat. I mean, that’s just rude. The hostess will think you don’t like her cooking and there is nothing worse than an upset hostess. We just can’t have that! So if you are the hostess, take note of this no guilt recipe. Your guests will appreciate it.
I’m supplying a recipe for you today that you can eat as much of as you like – because it’s Low Fat! That’s what it says in the Betty Crocker Cookbook. Right there on page 165. Only 55 calories per serving and only 2 grams of fat. And I bet if you don’t add the nuts (like I didn’t), you’ll save another 5 calories per serving and another gram of fat So for – let’s say – 50 calories per serving, you should certainly be able to have more than one. Cuz, come on, who eats just one of anything? So for 2 servings that’s just a measly 100 calories and 2 grams of fat. That’s just 10 minutes on the treadmill.
Now don’t you think that this Super Easy Low Fat Fudge recipe is worth 10 minutes of treadmill time? Actually, I think once you taste it, you’ll be wishing you had done 20 minutes.
We received the above Kersten Brothers card from my sister-in-law. Too funny not to share.
Super Easy Fudge - Low Fat
This soft, rich fudge is perfect to quench that chocolate craving. Just one little piece (or two) will do the trick.
For a deeper, richer chocolate flavor, be sure to add the unsweetened baking chocolate.
Yield: 64 pieces of candy
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes of chilling time
Total Time: 1 hour 40 minutes
1 can (14 ounces) sweetened condensed milk
1 bag (12 ounces) semisweet chocolate chips (2 cups)
1 ounce unsweetened baking chocolate – optional
1 ½ cups chopped nuts – optional
1 teaspoon vanilla
1. Grease bottom and sides of square pan, 8x8x2 inches with butter.
2. Heat milk and chocolate in 2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
3. Quickly stir in nuts and vanilla. Spread in pan. Refrigerate about 1 hour 30 minutes or until firm. Cut into 1-inch squares.
Recipe from The Big Red Cookbook by Betty Crocker