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Low Fat Rocky Road Fudge Bars

Source of Recipe

Posted by Linda Roth


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.

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 wooden pick 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.

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.


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