Weight Watchers Splenda Fudge Food

WEIGHT WATCHERS LOW POINT FUDGE

Steps:

• Coat an 8×8 pan with pan sprayIn a medium sauce-pan, on high heat, stir together sweetener, milk, and I Can't Believe It's Not ButterBring to a boilReduce heat to medium-low and cook for 3 minutes stirring constantlyStir in the chocolate and marshmallowsRemove from heat and continue to stir until smoothPour mixture into pan and place into the fridge for about 2 hours or until firmCut into 36 1⅓ inch squares and serve.

SPLENDA PENUCHE FUDGE

Steps:

• Grease an 8- x 8-inch pan with vegetable cooking spray.
• BUTTER sides of a heavy 2-quart saucepan; add SPLENDA(r) Sugar Blend for Baking, brown sugar, half and half, and milk.
• Cook over medium-high heat until mixture comes to a boil.
• Reduce heat to medium-low and cook, stirring frequently, until candy thermometer reaches 236 degrees or soft ball stage (about 15 to 20 minutes).
• Remove from heat.
• Add butter and vanilla; do not stir.
• Cool, without stirring, until mixture reaches 110 degrees (about 50 minutes).
• Add pecans; beat with a wooden spoon or with a mixer fitted with paddle attachment until mixture thickens and just begins to lose its gloss.
• Quickly pour into prepared pan and spread evenly.
• Score in squares and cool completely; cut when firm.

FUDGE BROWNIES - WEIGHT WATCHERS

Steps:

• Preheat the oven to 350. Spray a 9x13-inch pan with nonstick spray.
• Combine the flour, cocoa, baking powder, cinnamon, and salt in a medium bowl.
• With an electric mixer on medium speed, beat the butter, dried plum puree, sugar, egg, egg whites, coffee, and vanilla in a large bowl until well mixed. Stir in the flour mixture until just moistened.
• Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Cool ompletely in the pan on a rack. Cit into 16 brownies.
• Cook's Tip: To make dried plum puree, combine 2/3 cup pitted dried plums and 3 tablespoons water in a food processor; pulse until finely chopped.

WEIGHT WATCHERS CHOCOLATE MARSHMALLOW FUDGE

Steps:

• Coat an 8x8-inch pan with cooking spray.
• Stir together sugar, evaporated milk and margarine. Bring to a boil in sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.
• Stir in chocolate and marshmallows. Remove from heat and stir until smooth.
• Pour into pan and refrigerate until firm, about two hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency).
• If you are following Weight Watchers, this has 3 points per serving.