A huge hit with the Ariel contingent, this recipe contains creamy peanut butter and a butterscotch jell-o for thickness, plus cocoa powder for... well, because chocolate is awesome. The resulting flavor combination is very similar to butterfinger candy bars, except it doesn't get stuck in your teeth.
Ingredients:
1/4 cup creamy peanut butter
1/4 cup cocoa powder
1/3 cup Splenda or equivalent sweetener
2 cups milk
1/2 packet sugar-free butterscotch instant jell-o pudding
Place the peanut butter, cocoa powder, and sweetener in a mixing bowl. Add about 1/4 cup of the milk and mix into a paste. Add more milk, a tiny bit at a time, as necessary to make a smooth paste, stirring with a whisk or a fork. Then keep adding little bits of milk until it's the thickness of syrup. At that point, you can add the rest of the milk all at once.
Add the jell-o powder and mix thoroughly.
The mix is complete! Now just put it into the ice cream maker and freeze according to the directions. This is a good candidate for Smucker's excellent sugar free caramel sundae syrup, or my homemade hot fudge sauce.
Friday, June 3, 2011
Hot Fudge Sauce
Why the heck can't anyone make a sugar free fudge sauce worth eating?? Everything on the market tastes like licking the floor in the Dow chemical factory. I have my own incredibly simple, no-cook recipe. This does not keep in the fridge, so make the amount you plan to eat right then.
Ingredients (for 2-4 servings depending how much sauce you want)
1 ounce baking chocolate (Ghirardhelli is the best, but regular Bakers brand is fine)
4 packets Truvia brand stevia sweetener or equivalent sweetness
2 tbsp milk (low fat or skim is fine)
1/2 tsp vanilla
Chop the chocolate and pour the small pieces into a microwave-safe cup or small bowl. Add the sweetener and 1 tbsp milk, and microwave for 15 seconds.
Attempt to stir the sauce. If the chocolate isn't melted enough, microwave longer, 5 seconds at a time, until it's all melted. This will depend on the power of your machine.
When it melts, stir very thoroughly with a whisk or a fork. Gradually add the remaining milk and the vanilla and stir very thoroughly. If you want to thin it at this point, you can, using tiny amounts of milk at a time. If it gets too thin, let it cool in the fridge, and it will thicken.
If you want it to be hot, serve it promptly. But if you're going to put this on ice cream, you should cool it somewhat first. Put it in the fridge while the ice cream is making, or approximately 20 minutes. When it's cooled, it will be thicker, so you might want to add more milk, a teaspoon at a time, until it reaches the desired consistency.
Again, don't keep this in the fridge. The milk will dry out and form a crust. If you do want to store it, it would keep without spoiling for 2 days, as long as you get a piece of plastic wrap and press it down over the surface of the sauce, so there's no air on the sauce that might cause the milk to dry and form a crust.
I think you will agree that this sauce is incredible.
Note: If you're really intensely watching your calories, it is also possible to make it using cocoa powder, which reduces saturated fat content considerably. To do this, start with 1/4 cup cocoa powder and add the milk very very slowly to form a paste. The sauce will go from too thick to just right to too thin with the addition of just a few too many drops of milk, so go slowly. If you make it too thin, you can't fix it by cooling it, either - the cocoa won't thicken, unlike the chocolate. I find this harder to make and I like the fudginess of the chocolate, but it's a very nice option for dieters to have something sweet and decadent without breaking the calorie budget. It can also be quite high in fiber depending on the brand of cocoa used.
Ingredients (for 2-4 servings depending how much sauce you want)
1 ounce baking chocolate (Ghirardhelli is the best, but regular Bakers brand is fine)
4 packets Truvia brand stevia sweetener or equivalent sweetness
2 tbsp milk (low fat or skim is fine)
1/2 tsp vanilla
Chop the chocolate and pour the small pieces into a microwave-safe cup or small bowl. Add the sweetener and 1 tbsp milk, and microwave for 15 seconds.
Attempt to stir the sauce. If the chocolate isn't melted enough, microwave longer, 5 seconds at a time, until it's all melted. This will depend on the power of your machine.
When it melts, stir very thoroughly with a whisk or a fork. Gradually add the remaining milk and the vanilla and stir very thoroughly. If you want to thin it at this point, you can, using tiny amounts of milk at a time. If it gets too thin, let it cool in the fridge, and it will thicken.
If you want it to be hot, serve it promptly. But if you're going to put this on ice cream, you should cool it somewhat first. Put it in the fridge while the ice cream is making, or approximately 20 minutes. When it's cooled, it will be thicker, so you might want to add more milk, a teaspoon at a time, until it reaches the desired consistency.
Again, don't keep this in the fridge. The milk will dry out and form a crust. If you do want to store it, it would keep without spoiling for 2 days, as long as you get a piece of plastic wrap and press it down over the surface of the sauce, so there's no air on the sauce that might cause the milk to dry and form a crust.
I think you will agree that this sauce is incredible.
Note: If you're really intensely watching your calories, it is also possible to make it using cocoa powder, which reduces saturated fat content considerably. To do this, start with 1/4 cup cocoa powder and add the milk very very slowly to form a paste. The sauce will go from too thick to just right to too thin with the addition of just a few too many drops of milk, so go slowly. If you make it too thin, you can't fix it by cooling it, either - the cocoa won't thicken, unlike the chocolate. I find this harder to make and I like the fudginess of the chocolate, but it's a very nice option for dieters to have something sweet and decadent without breaking the calorie budget. It can also be quite high in fiber depending on the brand of cocoa used.
Subscribe to:
Posts (Atom)