PEANUT BUTTER AND HOT FUDGE PLEASURE POT JOANNA LUND, A Potful of Recipes p.304
Serves 6 (scant 1/2 cup)
1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix 1 cup pourable Splenda or Sugar Twin 1/4 cup skim milk 2 teaspoons vegetable oil 2 teaspoons vanilla extract 1/4 cup Peter Pan reduced-fat chunky peanut butter 3 tablespoons unsweetened cocoa 2 cups boiling water
Spray a slow cooker container with butter-flavored cooking spray. In a medium bowl, combine baking mix and 1/4 cup Splenda. Add skim milk, vegetable oil, and vanilla extract. Mix well until mixture is smooth. Stir in peanut butter. Pour batter into prepared container. In a small bowl, combine remaining 3/4 cup Splenda and cocoa. Gradually stir in boiling water. Carefully pour mixture over batter in slow cooker. DO NOT stir. Cover and cook on HIGH for 2 hours. Evenly spoon into 6 dessert dishes.
HINTS: 1. This is supposed to be an oohey gooey mess! 2. Good served warm with sugar-free and fat-free vanilla ice cream.
Each serving equals: 175 calories, 7 g fat, 5 g protein, 23 gm carbohydrate, 317 mg sodium, 39 mg calcium, 2 gm Fiber. Diabetic: 1 starch/carbohydrate, 1 fat, 1/2 meat
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