Low Fat Rocky Road Fudge Bars
Lighten Up - The Art of Low Fat Gourmet Cooking by Mary E. Ross
Presented: 11/26/99
Bar
cooking spray
1 cup unbleached flour
1 teaspoon baking powder
1 tablespoon malted milk powder
1/2 cup cocoa
1 cup sugar
1/4 cup fat free oil and shortening replacement
4 egg whites
1 teaspoon vanilla
Filling
1/2 cup sugar
2 tablespoons flour
1 8-oz package or cup fat free cream cheese, softened (reserve 2-oz
for
frosting)
1/4 cup fat free sour cream
2 egg whites
1/2 teaspoon vanilla
1/4 cup chopped nuts – optional
1 cup semi-sweet chocolate chips
Frosting
2 1/2 cups miniature marshmallows
2-oz reserved fat free cream cheese
2 tablespoons Land O Lakes Light Butter or other light butter (5.5
grams fat
per tablespoon)
1/4 cup skim milk
3 tablespoons cocoa
1 teaspoon Molly McButter or other butter flavoring – optional
2 cups powdered sugar
1 teaspoon vanilla
1. Preheat oven to 350 F. Spray a 9 x 13-inch baking pan lightly with
non-stick cooking spray and dust lightly with flour, set aside. Sift
flour,
baking powder and cocoa together into a mixing bowl, add malted milk
powder
and stir all ingredients together until well combined.
2. Cream shortening replacement together with sugar until combined,
beat in
egg whites and vanilla until smooth. Fold flour/ cocoa mixture into
sugar
mixture until combined. Spread mixture into prepared pan and set
aside.
3. Mix 2 tablespoons flour into sugar and combine with 6 ounces cream
cheese, fat free sour cream, egg whites and vanilla. Beat 1 minute at
medium
speed or with wire whisk until smooth; stir in nuts if using. Spread
over
chocolate layer and sprinkle top with chocolate chips. Bake for 30
minutes
until toothpick in center comes out clean.
4. Remove pan from oven and cover top with marshmallows. Return to
oven for
3 to 5 minutes until marshmallows have melted together. Do not worry
if
marshmallows have browned lightly.
5. While marshmallows are melting, combine remaining cream cheese with
butter, milk and cocoa powder in a small sauce pan and heat over low,
whisking ingredients together until smooth. Stir in powdered sugar,
butter
flavoring, and vanilla. Remove frosting from heat and immediately
drizzle
over marsh-mallow topping. If desired frosting can be lightly swirled
together with marshmallows. Cool, cut into bars and store in
refrigerator in
sealed container.
Yield: about 36 bars without nuts each at approximately 130 calories;
2
grams total fat; 2 milligrams cholesterol; 26 grams carbohydrate; 1
gram
dietary fiber; 2.8 grams protein; 73 milligrams sodium.
Calories change to 155 and fat grams to 3, if nuts are added to recipe






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