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LOW FAT ROCKY ROAD FUDGE BARS




Source of Recipe


Marla


List of Ingredients




Cooking spray
1 C. unbleached flour
1 tsp. baking powder
1 T. malted milk powder
1/2 C. cocoa
1 C. sugar
1/4 C. fat free oil and shortening replacement
4 egg whites
1 tsp. vanilla extract

Filling
1/2 C. sugar
2 T. flour
8 oz. or 1 C. fat free cream cheese, softened
(reserve 2 oz. for frosting)
1/4 C. fat free sour cream
2 egg whites
1/2 tsp. vanilla extract
1/4 C. chopped nuts (optional)
1 C. semisweet chocolate chips

Frosting
2 1/2 C. miniature marshmallows
2 oz. reserved fat free cream cheese
2 T. Land O Lakes Light Butter or other light
butter (5.5 grams fat per tablespoon)
1/4 C. skim milk
3 T. cocoa
1 tsp. Molly McButter or other butter flavoring – optional
2 C. confectioners' sugar
1 tsp. vanilla extract



Recipe



Preheat oven to 350ºF. Spray a 9 x 13-inch baking pan lightly with
nonstick 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. 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.

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
confectioners' sugar, butter flavoring, and vanilla. Remove frosting
from heat and immediately drizzle over marshmallow topping. If
desired frosting can be lightly swirled together with marshmallows.
Cool, cut into bars and store in refrigerator in sealed container.

Notes
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.