The Healthy Fat-Free Fudge is low-calorie, low-sugar, no-bake and easy to prepare, thick, yet soft, guilt-free, yet super-yummy and extra-decadent!Hi, friends!
Can a Fudge be low-calorie and fat-free? The answer is YES! 🙂 The secret? Read on, because I can’t wait to share it with you, my sweet reader! 🙂 This recipe was once again inspired by our recent travels in Russia because to create it I basically combined two very popular in Russia dessert recipes: the Semolina Cake and the pastry cream recipe.Now, the pastry cream did not originate in Russia (it’s that cream that you can usually find inside the eclairs), but it is very-very popular in Russia with the variety of its recipes available throughout Russian cookbooks and internet!
Of course it took a bit of messing around to develop this recipe for a perfectly thick, creamy, decadent, and yet low-calorie fudge! But it was so worth it!
Because not only this fudge is low-calorie, it’s also…
- basically fat-free: the only “fat” comes from the eggs and from the cocoa powder which is a minuscule amount compare to the “traditional” buttery fudge recipe!
- easy to make
- high in protein, calcium and antioxidants!
So what do you think about all that? When I tasted my fudge I could say that I definitely loved it! Especially the face that you can eat more than one piece without feeling the all the guilt! …Because sometimes a girl needs to have a few pieces of a chocolaty treat!…And oh, when you make it please! Please, please, please – let me know how you liked it! Promise? 🙂Have a great day, friends! 🙂
The Healthy Fat-Free Fudge that is low-calorie, low-sugar, no-bake and easy to prepare, thick, yet soft, guilt-free, yet super-yummy and decadent!
- 2 cups fat-free milk
- 2 eggs
- 1/2 cup whole wheat semolina
- 1/2 cup cocoa powder plus additional for dusting (optional)
- 2/3 cups fructose sugar*
- 1 tbsp white whole wheat flour or cornstarch
- 1 tsp vanilla extract
- 1/2 tsp salt
Prepare a mold or a cake pan by lining it with the parchment leaving it overhanging on two sides of the mold (to ease taking the fudge out).
Beat the eggs with the flour or cornstarch, salt, vanilla and sugar just until the texture is even. Don't whip them up.
Heat up the milk until it boils. Pour 1/3 of the milk into the bowl with the eggs. Add the rest of the hot milk. Stir well.
Pour the mixture back into the pot and either set it over a low heat and constantly stir it until the mixture just begins to boil and thickens or set it over the water-bath and stir frequently until the mixture is very hot and thick. Turn the heat off.
Whisk the cocoa powder and the semolina. Add to the pot with the milk & egg mixture and vigorously stir until everything is incorporated. Set the pot with the mixture again over the low heat or return it to the water-bath. Cook just for a few minutes longer, constantly stirring, until the mixture very thick.
Pour the mixture into the mold. Let it cool at the room temperature. Cover the mold with the plastic wrap or with the foil and put it in the fridge. After a few hours the fudge becomes solid and ready to be cut into pieces and enjoyed.
Take the fudge out of the mold, peel the parchment paper off it and cut it into 24 small pieces. If desired dust with the reserved cocoa powder. Enjoy! 🙂
- The fructose sugar is about 1.5 times sweeter than the regular sugar. The amount in the recipe will result in a very sweet fudge. If you're using the sugar and want the fudge that's very sweet, use 1 cup of sugar instead. I prefer the fudge that's a bit bittersweet, so I only use 1/2 cup of fructose or 2/3 cups of sugar when I make it for myself. 🙂
- The fudge can be kept in the fridge for about 3 days or in the freezer for about 2-3 months.