DIABETIC: Almond Fudge Rounds *PIC*

DIABETIC: Almond Fudge Rounds

White whole wheat flour is made from a naturally occurring albino variety of wheat. It has all the fiber and other health advantages of regular whole wheat flour without the dark color. Look for it in the baking aisle at the supermarket.
SERVINGS: 36 cookies
CARB GRAMS PER SERVING: 10 doriseb1 says:
I use Brown Sugar Twin instead of that half real brown sugar from Splenda. It tastes better and a few less carbs too.

1/3 cup butter, softened
3/4 cup packed brown sugar or equivalent brown sugar substitute-brown sugar blend*
1 teaspoon instant espresso coffee powder
3/4 teaspoon baking soda
2 large 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 to 40 whole almonds, toasted
1/4 teaspoon powdered sugar (optional)


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.
Preheat oven to 350ºF.
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.
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.
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.
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.

Posted by Sass
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.

Sugar Substitutes: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

Nutrition Facts Per Serving:
Servings: 36 cookies
Calories 73
Total Fat (g) 3
Saturated Fat (g) 1
Cholesterol (mg) 5
Sodium (mg) 46
Carbohydrate (g) 10
Fiber (g) 0
Protein (g) 2
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0
Diabetic Exchanges
Other Carbohydrates (d.e.) .5
Fat (d.e.) .5


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