It was cool to discover, as I began assembling posts for my new Recipes page, how many of my holiday favorites are not only depicted somewhere in the (previously uncharted) depths of this blog, but how many are at least somewhat healthy.
Here are 5 seasonal treats that I plan to be making (or consuming) sometime this month:
Creamy low-cal salted fudge (recipe below)*
What I really need to do now is find a good gingerbread recipe and pester Aunt Jennie to reveal the secret to her sweet potatoes with pecans…
*I thought I’d published the following recipe for Creamy Salted Fudge I got from a certain weight loss group a long time ago, but I’d actually just linked to a recipe on someone else’s blog. But that link no longer seems to be working. So I tracked it down again elsewhere, and this time I’m going to publish it here. (I’m also going to avoid naming that particular weight-loss group by name, in the hopes that nobody tries to take down this page…)
Creamy low-cal salted fudge
- 10 oz. bittersweet or semisweet chocolate, finely chopped
- 1 (14 oz.) can sweetened fat-free condensed milk
- 1/2 teaspoon vanilla extract
- Pinch coarse sea salt
- 1/2 tsp. sea salt
- 1. Line 8-by-8-inch baking dish with plastic wrap, leaving 2-inch overhang. Smooth out any wrinkles.
- 2. Combine chocolate, condensed milk, vanilla, and pinch sea salt in in saucepan over medium-low heat until chocolate melts.
- 3. Pour fudge into previously lined pan. Cool. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- 4. Remove fudge from pan using plastic wrap. Turn onto cutting board, discarding plastic. Cut fudge into 8 strips; then cut each strip crosswise into 8 pieces.
- Note: This fudge is just 1 WW point per piece. Consume the whole pan, however, and you’re obviously looking at 64 points. While you’d get 50 grams of protein and 20 grams of fiber in the process, you’d also be taking in 2,532 calories, 122 grams of fat and 382 carbs.