Peanut Butter Fudge
Three simple ingredients make up the first tasty Peanut Butter Fudge. Uses light margarine, peanut butter and powdered sugar. We also have Peanut Butter Fudge Crunchies, which are diabetic friendly. Sweetened naturally with honey plus adds the sweet and satisfying crunch of both Cheerios cereal and fat free pretzels. And then, yet a 3rd option! This one is similar to the first in that it only contains 3 simple, every day ingredients; however, it uses corn flakes for crunch and contains NO margarine. The peanut butter supplies all you need. Honey sweetens. I'm not done! I then offer up a low carb version of peanut butter fudge! This recipe uses unsweetened cocoa and sweetener in place of sugar.
Peanut Butter Fudge
3/4 cup diet margarine
1 cup peanut butter
3-2/3 cups powdered sugar
Lightly grease a 9 x 9-inch baking dish.
In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners' sugar, a little at a time, until well blended. Pat into prepared pan and chill until firm. Cut into 1-inch squares.
Serving size: 3 one-inch pieces Calories: 188; Fat: 11g; Sodium: 166mg
Peanut Butter Fudge Crunchies
1/4 cup honey
2 teaspoons fudge sauce
1/4 cup peanut butter
2-1/2 cups Cheerios (regular or Honey Nut)
1/2 cup raisins
1/2 cup pretzels
Boil and stir the honey and fudge sauce. Remove from heat and stir in peanut butter. Pour slowly over cereal, raisins and pretzels. Toss until evenly coated. Spread in 13 x 9 x 2-inch pan. Recipe makes ten servings.
Peanut Butter Crunchies
This recipe is diabetic-friendly!
3/4 cup chunky peanut butter
2 tablespoons honey
3/4 cup corn flake crumbs
Blend peanut butter and honey. Stir in 1/2-cup corn flake crumbs. Form into 24 small balls and roll in remaining corn flake crumbs. Chill.
Peanut Butter Fudge II
Mmmmm...very few can resist the taste of peanut butter! This Peanut Butter Fudge variation is mixed with natural sweetener, honey, and dry milk powder. This recipe makes a creamy, tasty treat!
2 tablespoons peanut butter
1/3 cup nonfat dry milk powder
1 teaspoon honey
1 tablespoon water
Combine all ingredients, mix well. Place on a sheet of wax paper, shape into a rectangle about 1/2 inch high. Press firmly in place. Chill 30 minutes, cut into squares and serve.
Yield: 2 servings. Protein: 9g; Fat: 8g; Carbohydrates: 2g; Sodium: 163mg; Cholesterol: 2mg; Calories: 147
Low Carb Peanut Butter Fudge
Making this Low Carb Peanut Butter Fudge recipe is quite simple using Splenda, unsweetened cocoa powder, crunchy peanut butter, vanilla and butter. If you don't care for crunchy peanut butter, feel free to use creamy.
1 cup Splenda
2 tablespoons unsweetened cocoa powder
2 tablespoons crunchy peanut butter
1 tablespoon vanilla extract
2 tablespoons butter
Put all ingredients in bowl with butter on top; do not mix. Put in microwave just until butter is melted. Remove, stir. Put Peanut Butter Fudge into refrigerator until cool and somewhat solid.
Extra: Peanut Butter Pudding in a Flash
In a dessert dish, microwave 2-tablespoons peanut butter for about one minute until melted. Stir in one single-serving container of prepared fat-free pudding; tapioca, chocolate or vanilla.
Did you know?
Diets rich in peanuts and peanut butter appear to protect against heart disease by lowering levels of bad LDL cholesterol and controlling body weight. So enjoy this time-honored favorite with the whole family.