Fudge Weight Watchers Recipe 325

WEIGHT WATCHERS OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Prepare an 8x8 baking pan by greasing. You will use this later.
• In a medium sized saucepan, add milk, cocoa, and sugar. Cook on medium/high stirring constantly. Bring mix to a boil, reduce heat and simmer. End stirring.
• Use a candy thermometer, continue cooking until the temperature reaches 238° F.
• Remove saucepan from the heat. Add in the butter and the vanilla. Using a wooden spoon, stir until the sheen goes away.
• Pour the fudge into the prepared baking pan. After it cools, cut the fudge into approx. 1 inch pieces.

EASY MALTESER/WHOPPER FUDGE SLICE (WW 3 POINTS)

Steps:

• Preheat oven to 180 deg C (350 deg F, Gas 4). Coat a 20x30cm lamington pan with cooking spray.
• In a large bowl combine flour, cocoa and Maltesers well, breaking any cocoa lumps.
• In a large jug thoroughly mix together the eggs, sugar, oil and frommage frais. Fold into the dry ingredients.
• Pour into prepared tin and spread evenly. Bake for 25-30 minutes or until firm to touch. Cool in pan and then slice into 16 pieces. Dust with icing sugar or cocoa powder.

WW CHOCOLATE FUDGE COOKIE BITES

Steps:

• Preheat oven to 375*.
• Coat two nonstick cookie sheets with cooking spray.
• Place cocoa, margarine and sugar in a medium bowl.
• Beat with an electric mixer.
• Add applesauce and vanilla.
• Beat to blend.
• In another small bowl, stir together flour, baking powder and salt.
• Stir flour mixture into cocoa batter and mix well.
• Shape dough into 48 marble size balls.
• Place 1 inch apart on cookie sheets.
• Bake until set, about 8 minutes.
• Remove from oven and allow cookies to stand for one minute.
• Remove to wire rack and cool.
• Sprinkle with powdered sugar.
• Store extra cookies (if there are any!) in freezer safe containers to maintain freshness.

WEIGHT WATCHERS CHOCOLATE MARSHMALLOW FUDGE

Steps:

• Coat an 8x8-inch pan with cooking spray.
• Stir together sugar, evaporated milk and margarine. Bring to a boil in sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.
• Stir in chocolate and marshmallows. Remove from heat and stir until smooth.
• Pour into pan and refrigerate until firm, about two hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency).
• If you are following Weight Watchers, this has 3 points per serving.

FUDGE - WEIGHT WATCHERS RECIPE - (3.2/5)

Steps:

• Line 8-inch square baking pan with foil, leaving 2 inch overhang. Smooth out any wrinkles Combine chocolate, milk, vanilla and salt in large heavy saucepan. Cook stirring occasionally over medium-low heat until chocolate melts and mixture is smooth, about 5 minutes. Transfer fudge to prepared pan, spread evenly with rubber spatula. Let cool. Cover with plastic wrap and refrigerate until firm at least 2 hours of overnight. Uncover fudge, remove from pan by lifting overhanging wrap. invert on cutting board, remove wrap. Cut fudge into 8 strips then cut each strip crosswise into 8 pieces. If making ahead cover and chill up to 2 weeks. Per serving (2 pieces) 80 cal, 3g fat, 2g sat fat, o.g trans fat, 1mg chol, 43mg sod,12 g carb, 1 g fib, 1 g prot, 39mg calc. POINTS PLUS VALUE 2

WEIGHT WATCHERS SPLENDA FUDGE

Steps:

• Spray bottom of an 8x8 pan with nonstick cooking spray.
• Bring evaporated milk, splenda, and margarine to a rolling boil. Reduce heat to med-low and continue cooking for approx 3 minutes longer, stirring constantly.
• Stir in chocolate chips and marshmallows. Remove from heat. Stir until smooth.
• Pour into pan and refrigerate until firm.
• Enjoy without feeling guilty!

FUDGE BROWNIES - WEIGHT WATCHERS

Steps:

• Preheat the oven to 350. Spray a 9x13-inch pan with nonstick spray.
• Combine the flour, cocoa, baking powder, cinnamon, and salt in a medium bowl.
• With an electric mixer on medium speed, beat the butter, dried plum puree, sugar, egg, egg whites, coffee, and vanilla in a large bowl until well mixed. Stir in the flour mixture until just moistened.
• Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Cool ompletely in the pan on a rack. Cit into 16 brownies.
• Cook's Tip: To make dried plum puree, combine 2/3 cup pitted dried plums and 3 tablespoons water in a food processor; pulse until finely chopped.