Posted in Recipes, tagged Almonds, Chocolate, Dessert, Fudge, Healthy, Hungry Girl, Marshmallows, Pumpkin, Recipes, Rocky Road on June 9, 2009|
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One of last week’s Hungry Girl emails was called “I Love Rocky Road!” and described how to make low-cal rocky road fudge. I was skeptical at first, but decided to give it a whirl, and made a double batch for two different birthday parties. The interesting thing about this fudge is you only get a hint of the pumpkin – just enough to say “What is that?” but not enough to say “Yuck, it isn’t Thanksgiving, so don’t serve me pumpkin pie.” And this is fudge you can feel better about eating, considering the fact that regular rocky road fudge can net you 226 calories and 10 grams of fat per piece.
Hungry Girl’s Rocky Road Fudge
- 1 box Betty Crocker Fudge Brownies Mix (18.3-oz. family size)
- 2 cups canned pure pumpkin (if you’re making a double batch, like I did, one big can can get you almost 4 cups – I just used a little less than 2 cups per batch)
- 2 cups mini marshmallows
- 1/4 cup slivered almonds, lightly crushed
- 2 tbs. Hershey’s Lite Chocolate Syrup
Preheat oven to 350 degrees.
Combine brownie mix, pumpkin, and chocolate syrup in a large bowl, and stir until completely mixed and smooth. (Batter will be thick.) Spray a midsized baking pan (8×8 works best) with nonstick spray and pour in the mixture. Smooth the top of the batter with a spatula.
Bake in the oven for 25 minutes. Remove pan from the oven, and evenly distribute mini marshmallows across the top of the batter. Sprinkle almonds over the marshmallows. Using a spatula (or your fingers!) press down on the marshmallow-nut layer to help it adhere to the batter.
Return pan to the oven, and bake for 10 additional minutes. Remove pan from the oven, and let cool slightly. Refrigerate, uncovered, for several hours, until completely chilled. (Important – do NOT cover pan while initially chilling it in the fridge.) Cut into 36 squares and serve.
Per serving: Calories – 73, Fat – 1g, Protein – 1g
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Want a new cookie recipe that takes only a few minutes to make and is a great hit with the crowds? Try this one, which I found on the back of a JIFFY Oatmeal Muffin Mix box. I made them for our church’s annual picnic and baptism at Sandy Point State Park, and they disappeared quickly! One note – the recipe only makes about 12 cookies, so I’d suggest doubling it to have some leftovers.
- 1pk. JIFFY Oatmeal Muffin Mix
- 2 tbs. brown sugar
- 3 tbs. quick oats
- 3 tbs. margarine or butter, softened
- 3 tbs. peanut butter
- 1 tsp. vanilla
- 1 egg
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Combine all dry ingredients. Mix margarine or butter, peanut butter, vanilla, and egg. Add chocolate chips. Roll into 2″ balls and place on baking sheet. Bake 10-12 minutes; makes 10-15 cookies.
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Several members of my family are currently on Weight Watchers (WW), and they are always looking for new ways to recreate healthy versions of classic recipes. Enter HungryGirl.com, a Web site my mother-in-law recently discovered. You can sign up for daily emails, where the Hungry Girl folks compile lists of new, healthy alternatives to popular meals – you can even make a healthy version of a Bloomin’ Onion from Outback Steakhouse! My WW family members especially appreciate it, because it lists how many WW points are contained in each recipe.
Our new favorite dessert is Hungry Girl’s Mini Microwave Triple Chocolate Cake, which takes about 2 minutes to make and tastes like you baked it all day! Combine 2 tbs. reduced-sugar chocolate cake mix with 1 tbs. fat-free vanilla yogurt. Mix together in small, microwave-safe bowl (I like to use Pyrex half-cup glass bowls) and microwave on high for 1 minute. Remove from microwave (careful, it will be HOT!) and top with 2 tbs. fat-free Cool Whip. Drizzle with a little sugar-free chocolate or caramel syrup and enjoy!
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