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Almond Fudge Rounds
Diabetic Living Magazine
“Even though this low-calorie cookie recipe is made with egg whites and plain low-fat yogurt, the cookies still taste rich and sweet.”
⅓ cup butter, softened
¾ cup packed brown sugar or brown sugar substitute-brown sugar blend equivalent to ¾ cup brown sugar (see Tip)
1 teaspoon instant espresso coffee powder
¾ teaspoon baking soda
2 egg whites
⅓ cup plain low-fat yogurt
½ teaspoon almond extract
⅔ cup unsweetened cocoa powder
1½ cups all-purpose flour or white whole-wheat flour
1 ounce white baking chocolate squares (with cocoa butter)
¼ teaspoon shortening
36 to 40 whole almonds, toasted
¼ teaspoon powdered sugar (optional)
1In 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.
2Preheat oven to 350°F. Line cookie sheets with parchment paper. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake for 6 to 8 minutes or just until edges are firm.
3Using 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.
4In 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.
Tip: If using a sugar substitute, we recommend Splenda(R) Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to ¾ 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 directed. Nutrition Per Serving with Substitute: same as below, except 66 cal., 44 mg sodium, 8 g carb.
Variation: 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 Serving: 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. Nutrition Facts per Serving with Substitute: same as below, except 58 cal., 44 mg sodium, 7 g carbo.