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
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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