In a large bowl:
break up: 2 large [7 oz] symphony bars
add: 12 oz package of milk chocolate chips
2 cups chopped nuts
10 oz bag of miniature marshmellows
in a heavy pan combine:
4 cups sugar
1 cube butter
1 can [12 oz] evaporated milk
cook on medium heat until mixture comes to a boil. continue to boil for 7 minutes, stirring constantly.
pour over contents of large bowl and stir until fudge is smooth. poor into a 9 x 13 inch pan that has been sprayed with a vegetable spray and let set up.
Ingredients
- 3 egg whites
- 1 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
Whip ingredients in top of double boiler; beat until stiff over heat, scraping sides constantly. Add chocolate chips until slightly melted. Lightly grease baking sheet and place cookies on sheet immediately. Bake 12-15 minutes at 300 degrees until lightly brown. Remove from baking sheet immediately.
Ingredients
- Vegetable oil cooking spray
- 1/3 cup cocoa powder, plus 1 tsp for dusting
- 1 cup prunes, pitted and chopped
- 1/2 cup hot coffee
- 1/3 cup whole wheat flour
- 2 tbsp all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup light brown sugar
- 1/4 cup applesauce
- 1 egg white
- 2 tsp vanilla extract
- 1/2 tsp unflavored gelatin
- 1/2 cup nonfat sour cream
- 1/4 cup confectioners’ sugar
Heat oven to 350 degrees. Coat a 9″ square cake pan with cooking spray. Dust with 1 tsp cocoa. Set aside. Combine prunes and coffee in a bowl. Set aside to cool. Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake. Add sugar, applesauce, egg white and 1 tsp of the vanilla to coffee-prune mixture. Empty bag into bowl; mix. Pour into prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 20-25 minutes. Cool completely before removing and slicing. Mix 1 tbsp water, remaining 1 tsp vanilla and gelatin in a small pan. Set aside until gelatin becomes clear, 10-15 minutes. Heat over low heat until gelatin melts. Mix gelatin, sour cream and confectioners’ sugar in a bowl. Refrigerate until topping is firm, 10-15 minutes. Beat until smooth. Add a dollop to each slice.
300 calories per serving
1.4 g fat (0.6 g saturated) 6.8 g fiber 72 g carbs 6.3 g protein
