Raspberry Swirl Cream Cheese Fudge Directions:
- In a medium mixing bowl, beat the softened fat-free cream cheese and light butter together until smooth and well combined.
- Gradually add the powdered stevia to the mixture, beating continuously until fully incorporated.
- Add the vanilla extract and fat-free Greek yogurt, and continue to beat the mixture until it is light and fluffy.
- In a small saucepan, cook the raspberries over medium heat until they break down and become syrupy, about 5-7 minutes.
- Strain the raspberry mixture through a fine mesh sieve to remove the seeds, then stir in 1 tbsp of powdered stevia until dissolved.
- Line an 8x8 inch baking dish with parchment paper, allowing the paper to overhang the sides for easy removal.
- Spread the cream cheese mixture evenly in the prepared baking dish.
- Drop spoonfuls of the raspberry mixture over the top of the cream cheese mixture.
- Use a knife or skewer to gently swirl the raspberry mixture into the cream cheese base, creating a marbled effect.
- Refrigerate the fudge for at least 2-3 hours, or until it is firm and set.
- Once set, remove the fudge from the baking dish using the parchment paper overhang, and cut into 16 squares.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Fat-Free Cream Cheese (1 cup): 0 points
- Light Butter (¼ cup): 5 points
- Stevia (½ cup for base + 1 tbsp for swirl): 0 points
- Fat-Free Greek Yogurt (¼ cup): 0 points
- Raspberries (1 cup): 0 points
- Vanilla Extract: 0 points
Total Points: 5 points for the entire recipe
Portions: 16 servings
Points per Serving: 0 points (rounded down)
Nutrition Facts (approximate per serving):
Calories: 45
Fat: 3g
Carbohydrates: 2g
Protein: 2g
I await your comments! Enjoy!
