Low Sugar Low Fat Low Cal Chocolate Fudge Food

LOW-SUGAR, LOW-FAT, LOW-CAL CHOCOLATE FUDGE

Steps:

• Combine Splenda, evaporated milk, butter and salt in a medium size heavy saucepan.
• Bring to a full rolling boil over medium heat, stirring frequently.
• Boil and stir 5 minutes. Remove from heat.
• Stir in marshmallows, chocolate chips and vanilla until completely melted and 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 and fudge. Cut into squares.
• Refrigerate any remaining fudge.

2 INGREDIENT FUDGE (LOW CARB, SUGAR FREE, THM-S)

Steps:

• Combine both ingredients in a microwave safe container, and microwave for 1 minute.
• Stir, and microwave in 10 second intervals until chocolate chips are completely melted.
• Pour into molds and freeze until solid.

REDUCED SUGAR CHOCOLATE FUDGE

Steps:

• Line a 9-in square pan with foil and spray the foil lightly with non-stick cooking spray; set aside.
• In a large saucepan, combine the marshmallow creme, evaporated milk and butter.
• Cook over medium heat stirring constantly until smooth.
• Bring to a rapid boil and boil for 5 minutes while continuing to stir.
• Remove from heat and add vanilla.
• Stir in the chocolate until melted and smooth.
• Add pecans and mix well.
• Pour into prepared pan and refrigerate for 2 hours or until firm.
• The cook time reflects the time need to thoroughly chill the fudge.
• When firm remove foil from pan and peel away foil from fudge.
• Using a pizza cutter; cut into 1-inch squares.
• Store in a tightly covered container in the refrigerator.

CREAMY GUILT-FREE FUDGE

Steps:

• In a medium-sized saucepan, melt chocolate chips in sweetened condensed milk over medium-low heat. Stir in vanilla and salt.
• Pour chocolate mixture into ungreased 10 inch square pan. Chill several hours until set. Cut into squares.

HEALTHY LOW CALORIE BROWNIES

Steps:

• In a microwavable safe bowl add the honey
• Microwave 30-45 sec (or until liquid-y)
• Now add in the unsweetened cocoa powder and mix until combined
• Set that bowl aside and get out a larger bowl for your dry ingredients
• Add all dry ingredients to the bowl and combine well
• Set that bowl aside and bring back your honey mixture
• Add the rest of your wet ingredients to the honey mixture and mix until smooth and chocolatey
• Now pour the wet ingredients into the dry and combine all of the ingredients until smooth
• In an 8x8 baking tray add your batter and bake at 350 degrees | 177 Celsius for around 25 minutes
• Cool in the tray for about 5 minutes and then transfer to a wire rack to finish cooling

SUGAR FREE CHOCOLATE FUDGE

Steps:

• Make sure your coconut butter is melted before starting. Combine all ingredients in a food processor. Then smooth the fudge into a container or candy molds. Plastic containers work well, because you can pop the fudge right out. Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time; just be sure to thaw at least 15-20 minutes prior to eating.View Nutrition Facts