Wednesday, March 2, 2011

Low-Point Creamy Almond Fudge

This creamy fudge comes with a warning ---> THIS FUDGE IS ADDICTING AND WILL NOT BE LOW-POINT IF YOU EAT THE WHOLE PLATE! With that said, it is amazing and you should try it! :) Creamy enough to eat with a fork; but if chilled for a few hours in the refrigerator, this will allow you to be able to just reach in and grab a small square... or two.

Low-Point Creamy Almond Fudge
- 1 jar, (7 oz.) Marshmallow Fluff
- 2/3 cup fat-free evaporated milk
- 1/2 cup butter (Land O Lakes Light)
- 2 Tbs peanut butter
- 2 tsp. vanilla
- 1 1/2 cups mini chocolate chips
- 1/2 cup almond slivers, chopped
- Pam cooking spray
Spray 8 inch by 8 inch pan with Pam cooking spray. Set aside. In a large saucepan, combine the marshmallow fluff, evaporated milk, and butter. Cook and stir over medium heat until smooth. Bring to boil and boil for 3 to 5 minutes, stirring constantly. Remove from heat and add vanilla, peanut butter, chocolate chips, and almonds. Pour into prepared pan. Refrigerate for 2 or more hours, until firm. Cut into squares. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 25
Serving size - 1
Points per serving - 3

"I am an optimist. It does not seem to be much use being anything else." - Winston Churchill

No comments:

Post a Comment