Marshmallow Fudge (1 point)


Ingredients:

1 1/3 cups Semisweet chocolate chips
2/3 cup Fat-free Sweetened Condensed Milk
1 teaspoon Vanilla extract
1 1/3 cups Miniature Marshmallows


Instructions:

1. Line an 8 inch square pan with foil and coat with cooking spray;set aside. In a heavy saucepan over low heat, melt chips with milk; stir until smooth. Remove from heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers.
2. Pour into prepared pan. Refrigerate for 1 hour or until firm. Lift out of the pan and remove foil; cut into 48 pieces.


Taste of Home: Guilt-Free Cooking

No Bake Cookies (1.5 points)

( These cookies have a bit of an aftertaste because of the splenda. I would suggest maybe using 1/2 c. sugar & 1/2 c. splenda and adding more points to the recipe.)

Yields: 2 dozen

Ingredients

1 c. splenda
1/4 c. margarine..approved butter
2 tbs. cocoa
1/4 c. milk
1/2 tsp. vanilla
1/4 c. natural peanut butter
1 1/2 cups oats

Instructions
*Boil first 4 ingredients; remove from heat and add:
*Stir all together and place by spoonfuls on wax paper or aluminum foil.

Chocolate-peanut Butter Snack Cake (6.5 Points)

Ingredients

1 package fat-free chocolate snack cake mix such as Betty Crocker sweet rewards
3/4 cup water
1/2 cup Dry roasted peanuts
1/4 cup peanut butter chips
1 large egg lightly beaten
nonstick cooking spray
1 cup miniature marshmallows


Instructions
1. Preheat oven to 375 2. Combine first 5 ingredients in a bowl; stir with a whisk. Pour into a9-inch square baking pan coated with cooking spray; sprinkle marshmallows over batter. Bake 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 8 servings.

Weight Watchers Low-Fat Chocolate Crunch Bars (2pts)

Ingredients
6 cups chocolate-flavor crisp rice cereal
1 1/2 tablespoons margarine
1 1/2 tablespoons reduced-fat peanut butter
8 ounces large marshmallows (use half 16-ounce package)
1/3 cup reduced-fat semisweet chocolate morsels

Instructions
Spray a 13 x 9-inch baking dish with non-stick cooking spray.

In a saucepan combine the margarine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.
Pour the cereal into the marshmallow mixture; stir with wooden spoon until well coated.

Add/mix in reduced-fat chocolate morsels. Press the mixture into prepared pan, using a rubber spatula to spread out. Cut into 24 bars.

Tiramisu Angel Torte (6.5 Points)

picture-035.jpg

(10 servings)

Ingredients

3 (8-ounce) cartons plain fat-free yogurt
1 cup sugar divided
1/2 cup water
2 tablespoons instant espresso or 1/4 cup instant coffee granules
2 tablespoons Kahlua (coffee-flavored liqueur)
2 tablespoons skim milk
1/2 teaspoon vanilla extract
1 (4-ounce) carton mascarpone cheese
2 tablespoons unsweetened cocoa
1 ounce bittersweet chocolate grated
1 (10-inch) round angel food cake

Instructions
Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlua. Cool completely. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside. Combine cocoa and chocolate in a bowl. Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours. (I found that the longer you chill it, the better it is. Also, drizzling a little Kahlua on top before serving makes a cool presentation.)

(Cooking Light, NOVEMBER 1997)