Low-Sugar Peanut Butter & Jelly Fudge Recipe
1/20th of recipe: 85 calories, 5g total fat (0.5g sat. fat), 45mg sodium, 11g carbs, 2.5g fiber, 2.5g sugars, 4.5g protein
Green Plan SmartPoints® value 2*
Blue Plan (Freestyle™) SmartPoints® value 2*
Purple Plan SmartPoints® value 2*
Cook: 30 minutes
Cool: 3 hours
One 15-oz. can pure pumpkin
1 cup powdered peanut butter
2/3 cup creamy peanut butter
1/4 cup + 2 tbsp. natural no-calorie sweetener that measures like sugar
1/2 cup chopped freeze-dried strawberries
3/4 cup frozen strawberries, thawed, not drained
2 1/4 tsp. cornstarch
1 1/2 tbsp. natural no-calorie sweetener that measures like sugar
Preheat oven to 350 degrees. Line an 8” X 8” baking pan with parchment paper.
Place all fudge ingredients except freeze-dried strawberries in a food processor. Puree until completely smooth and uniform.
Fold in freeze-dried strawberries. Spread mixture into the baking pan, and smooth out the top.
Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 - 30 minutes.
Let cool completely, about 1 hour.
Meanwhile, make the topping. Clean food processor, and add topping ingredients. Puree until mostly smooth. Transfer to a medium microwave-safe bowl. Microwave for 1 minute, or until hot and thickened.
Spread topping over fudge. Cover and refrigerate until completely chilled, at least 2 hours.
MAKES 20 SEVINGS
HG Tip: If making the fudge in advance, refrigerate the topping separately.
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Chew on this:
Well, would you look at that? March is National Peanut Month! Would we blame you if you topped today’s fudge with some crushed peanuts? Not one bit…
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*The WW points values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® and PersonalPoints™ trademarks.
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