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ShareAlmond Fudge Rounds
Nutrition Facts Per Serving:
- Servings Per Recipe: 36
- Calories: 73
- Protein(gm): 2
- Carbohydrate(gm): 10
- Fat, total(gm): 3
- Cholesterol(mg): 5
- Saturated fat(gm): 1
- Sodium(mg): 46
- Other Carb(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 1/3 cup butter, softened
- 3/4 cup packed brown sugar or brown sugar substitute-brown sugar blend* equivalent to 3/4 cup brown sugar
- 1 teaspoon instant espresso coffee powder
- 3/4 teaspoon baking soda
- 2 egg whites
- 1/3 cup plain low-fat yogurt
- 1/2 teaspoon almond extract
- 2/3 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour or white whole wheat flour
- 1 ounce white baking chocolate squares (with cocoa butter)
- 1/4 teaspoon shortening
- 36 - 40 whole almonds, toasted
- 1/4 teaspoon powdered sugar (optional)
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, espresso powder, and baking soda; beat until combined, scraping side of bowl occasionally. Add egg whites, yogurt, and almond extract; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.
2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or just until edges are firm.
3. Using the back of a small round measuring spoon, immediately make an indentation in the center of each warm cookie. Transfer cookies to a wire rack; cool.
4. In a small saucepan, combine white baking chocolate and shortening; heat and stir over low heat until melted and smooth. Dip each almond halfway into the melted white chocolate mixture. Place a dipped almond into the indentation in each cookie. Let cookies stand until white chocolate is set. If desired, lightly sift powdered sugar over cookies. Makes 36 cookies.
*Sugar Substitutes: 5. Choose Splenda® Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 3/4 cup brown sugar. If making Almond Fudge Rounds, make an indentation in the center of each dough ball before baking using the back of a small round measuring spoon; after baking press indentation again as direced.PER COOKIE WITH SUBSTITUTE: same as above, except 66 cal., 44 mg sodium, 8 g carbo.
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Mint Fudge Rounds:
Prepare as directed, except substitute mint extract for the almond extract and omit the almonds. After dough balls are placed on cookie sheets, use the bottom of a glass very lightly coated with nonstick cooking spray to slightly flatten dough balls. Bake as directed. Melt white chocolate and shortening as directed; lightly drizzle over cooled cookies. If desired, place a fresh mint leaf on each cookie. If desired, lightly sift powdered sugar over cookies.
Nutrition Facts per Mint Fudge Round: 65 cal., 2 g total fat (1 g sat. fat), 5 mg chol., 46 mg sodium, 10 g carbo., 0 g dietary fiber, 1 g protein.
Exchanges: 0.5 other carbo., 0.5 fat
Carb choices: 0.5
PER COOKIE WITH SUBSTITUTE: same as above, except 58 cal., 44 mg sodium, 7 g carbo.
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