Dear Joyce: We love your column.
A little while ago you had a fudge recipe. How many carbs do you think it has? I seem to have misplaced it.
Thanks for all your work. — Kris Clausen, Hardin.
Dear Kris: There were two fudge recipes in the column recently. Neither had nutrition information.
One was sugar-free, and the other called for 3 cups of sugar. A recipe with 3 cups sugar will have about 50 carbohydrates per serving along with about 300 to 400 calories, depending on the richness of the other ingredients and the size of the serving.
Here is a recipe for sugar-free fudge that has nutritional information included.
16 oz. fat-free cream cheese
2 unsweetened chocolate squares (1 oz. each) melted and cooled
1/2 cup sugar substitute (Spenda, Equal or other)
1 tsp. vanilla
In small mixing bowl, beat cream cheese, chocolate, sweetener and vanilla until smooth.
Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight.
Cut into 16 squares. Serve chilled.
Nutrition facts per serving: 46 calories, 1.9 g. total fat, 5 mg. cholesterol, 159.3 mg. sodium, 2.9 grams. total carbs, 0.6 g. dietary fiber, 5.4 g. protein.
Hope this helps answer your question.
Readers, if any of you are looking for diabetic-friendly snacks and appetizers to add to your menu for this weekend, here are more recipes.
Mediterranean walnut spread
1 cup canned garbanzo beans, rinsed and drained
1/2 cup chopped walnuts
1/2 cup lightly packed fresh basil leaves
1/4 cup water
4 tsp. lemon juice
1/4 tsp. salt
You have free articles remaining.
1/8 tsp. pepper
2 large pita bread rounds cut into wedges
In blender or food processor, combine beans, walnuts, basil leaves, water, lemon juice, salt and pepper.
Cover and blend until nearly smooth, scraping down sides of container. If mixture is too thick, add more water, 1 tbsp. at a time, until of spreading consistency.
Serve the spread on pita slices. Store any leftover spread in covered airtight container for up to 3 days in refrigerator. Serves 4.
Nutition facts per serving: 119 calories, 14 g. carbohydrates (1 g. sugar), 5 g. total fat, 0 saturated fat, 0 cholesterol, 4 g. protein, 240 mg. sodium, 114 mg. potassium, 2 g. fiber.
1 cup cantaloupe or honeydew melon chunks
1/2 cup small strawberries
1/2 cup pineapple chunks
2 small bananas, cut into slices
1/2 cup orange juice
2 tbsp. lime juice
1/2 cup vanilla low-fat or fat-free yogurt
1 tbsp. frozen orange juice concentrate, thawed
Ground nutmeg or cinnamon, optional
On 4 10-inch skewers, thread melon, strawberries, pineapple and banana. Place kabobs in glass baking dish.
Combine orange juice and lime juice and pour over kabobs. Cover and marinate in the refrigerator for 30 to 60 minutes turning occasionally.
For dip, in small bowl, stir together yogurt and orange juice concentrate. Cover and chill until ready to serve.
To serve: Arrange kabobs on a serving platter. Discard juice mixture.
Sprinkle dip with nutmeg or cinnamon If want. Serves 4.
Nutrition facts per serving: 98 calories, 22 g. carbohydrates, 15 g. sugar, 1 g. total fat, 0 g. saturated fat, 2 mg. cholesterol, 3 g. protein, 25 mg. sodium, 429 mg. potassium, 2 g. fiber.
You can easily increase these recipes to suit the number of guests.
Please send recipes and requests to: Just ask Joyce; c/o The Billings Gazette; P.O. Box 36300; Billings, MT 59107 or e-mail to email@example.com.