Low Fat Fudge (ricotta cheese version)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 166.2
- Total Fat: 7.6 g
- Cholesterol: 2.0 mg
- Sodium: 76.9 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 1.5 g
- Protein: 5.0 g
View full nutritional breakdown of Low Fat Fudge (ricotta cheese version) calories by ingredient
Number of Servings: 20
Ingredients
-
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 oz (500g) dark chocolate
1 cup (225g) fat-free ricotta cheese
12 egg whites
Directions
1. Preheat oven to 300 degrees F (150 degrees C).
2. Line bottom of 10-inch round cake pan with aluminum foil. Grease and set aside.
3. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
4. In a small pan over low/medium heat melt the bittersweet chocolate. Pour the chocolate into a large mixing bowl.
5. Spoon out the ricotta cheese a little at a time and beat it into the chocolate.
6. Beat in the hot sugar-water.
7. Slowly beat in the egg whites.
8. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. Make sure to seal the cake pan with aluminum foil to keep the water bath out.
9. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 - 60 minutes. The center will still look a little wet.
10. Chill cake overnight in the pan. To unmold, gently flip the cake onto another plate, peel off aluminum lining, and flip onto serving plate.
11. Cut into about 20 or so even pieces. The fudge is very rich, so you really can't eat too much at once!
Note: I store my fudge in the freezer: keeps it fresh and it's delicious cold! Also, the fudge is great with whipped cream topping and crushed candied peanuts... or fruit.
Number of Servings: 20
Recipe submitted by SparkPeople user SEEKERR.
2. Line bottom of 10-inch round cake pan with aluminum foil. Grease and set aside.
3. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
4. In a small pan over low/medium heat melt the bittersweet chocolate. Pour the chocolate into a large mixing bowl.
5. Spoon out the ricotta cheese a little at a time and beat it into the chocolate.
6. Beat in the hot sugar-water.
7. Slowly beat in the egg whites.
8. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. Make sure to seal the cake pan with aluminum foil to keep the water bath out.
9. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 - 60 minutes. The center will still look a little wet.
10. Chill cake overnight in the pan. To unmold, gently flip the cake onto another plate, peel off aluminum lining, and flip onto serving plate.
11. Cut into about 20 or so even pieces. The fudge is very rich, so you really can't eat too much at once!
Note: I store my fudge in the freezer: keeps it fresh and it's delicious cold! Also, the fudge is great with whipped cream topping and crushed candied peanuts... or fruit.
Number of Servings: 20
Recipe submitted by SparkPeople user SEEKERR.