Fat-Free Sugar-Free Fudge with Pudding
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 75.7
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 141.3 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.1 g
- Protein: 4.7 g
View full nutritional breakdown of Fat-Free Sugar-Free Fudge with Pudding calories by ingredient
Introduction
"Fat-Free Baking" by Sandra Woodruff, RD; alternate ingredients discovered by me through experimentation. "Fat-Free Baking" by Sandra Woodruff, RD; alternate ingredients discovered by me through experimentation.Number of Servings: 10
Ingredients
-
3/4 c. Whole Wheat flour, white, not-bleached, unenriched
1/4 c. Cocoa, dry powder, unsweetened
1 c. Splenda
1/4 t. Salt (optional)
1/4 t. Baking Soda
1 t. Vanilla (optional)
2 pkg Jello Chocolate pudding (2 1.4 oz size), No Sugar Added, Fat Free
4 Cups Milk
Directions
Makes 10 pieces.
Preheat oven to 350 degrees.
Combine Four, Cocoa Sugar, Splenda, baking soda and salt into medium bowl and stir to mix.
Make 1 batch of 2 small boxes pudding. Requires 2 cups milk, I use Lactaid Fat Free. NB!There's a small amount of milk in the pudding mix. Use supplement such at Lactaid if you are very sensitive. NB! Also add the 1 tsp Vanilla (optional).
Add pudding from blender to dry ingredients. Mix up enough such that dry ingredients are wet.
Pour into 8" square pan, I use glass. I use a fat free no-stick spray liberally to coat pan. Bake for 30 minutes and check; may need up to an additional 30 minutes, but check it every ten minutes so that it doesn't become over cooked. It should come out gooey, but firm.
Cool to room temperature, cut into squares, and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user SERRA55.
Preheat oven to 350 degrees.
Combine Four, Cocoa Sugar, Splenda, baking soda and salt into medium bowl and stir to mix.
Make 1 batch of 2 small boxes pudding. Requires 2 cups milk, I use Lactaid Fat Free. NB!There's a small amount of milk in the pudding mix. Use supplement such at Lactaid if you are very sensitive. NB! Also add the 1 tsp Vanilla (optional).
Add pudding from blender to dry ingredients. Mix up enough such that dry ingredients are wet.
Pour into 8" square pan, I use glass. I use a fat free no-stick spray liberally to coat pan. Bake for 30 minutes and check; may need up to an additional 30 minutes, but check it every ten minutes so that it doesn't become over cooked. It should come out gooey, but firm.
Cool to room temperature, cut into squares, and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user SERRA55.