EASY SUGAR FREE FUDGE
Provided by Brenda Bennett |Sugar-Free Mom
Total Time 125 minutes
Prep Time 5 minutes
Cook Time 120 minutes
Yield 18
Number Of Ingredients 8
Steps:
- Add the chocolate chips and butter to a double boiler and cook over low heat until melted.
- Stir in confectioners, cream, vanilla extract and salt until smooth. Remove from heat.
- Taste and decide if you need more sweetness. Stir in optional walnuts if using.
- Spread batter into a parchment lined loaf pan.
- Refrigerate 30 minutes.
Nutrition Facts : ServingSize 1 piece, Calories 123 kcal, CarbohydrateContent 3 g, ProteinContent 1 g, FatContent 12 g, SaturatedFatContent 6 g, TransFatContent 1 g, CholesterolContent 13 mg, SodiumContent 45 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 2 g
YOGURT CHOCOLATE CHIP MUFFINS - SKINNYTASTE
Steps:
- Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
- Mix flour and baking soda with a whisk in a medium bowl.
- In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
- In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
- Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
- With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
- Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.
Nutrition Facts : ServingSize 1 muffin, Calories 187 kcal, CarbohydrateContent 30 g, ProteinContent 6 g, FatContent 5.5 g, SaturatedFatContent 3.5 g, CholesterolContent 8 mg, SodiumContent 256 mg, FiberContent 0.5 g, SugarContent 17 g
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