Diabetic Recipes
Chocolate Chip Fudgie Cups
Yield: 2 dozen
24% calorie reduction from traditional recipe
Ingredients
Chocolate Chip Dough
- 1/3 cup stick butter or margarine, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup Equal Spoonful*
- 1/3 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet mini chocolate chips
Fudge Nut Filling
- 1 cup Equal Spoonful**
- 3/4 cup all-purpose flour
- 6 tablespoons unsweetened cocoa
- 1/3 cup chopped nuts
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup applesauce
- 6 tablespoons stick butter or margarine, softened
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
Chocolate Chip Dough
- Beat butter with electric mixer until fluffy.
- Beat in egg and vanilla until blended.
- Mix in Equal and brown sugar until combined.
- Combine flour, baking soda and salt. Mix into butter mixture.
- Stir in chocolate chips.
- Form dough into circle about 1/2 inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
Fudge Nut Filling
- Combine Equal, flour, cocoa, nuts, baking powder and salt.
- Beat applesauce, butter, eggs and vanilla extract until blended.
- Stir in combined flour mixture until well blended.
- Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini muffin pans. Fill each with Fudge Nut Filling to top of cup.
- Bake in preheated 350 degrees F oven for 15 to 18 minutes.
- Let cool in muffin pans for about 5 minutes; remove and cool completely on wire racks.
- Store in an airtight container at room temperature.
Notes
* May substitute 8 packets Equal sweetener
** May substitute 24 packets Equal sweetener
Nutrition
Per serving: 138 cal., 2 g pro., 14 g carb., 8 g fat, 41 mg chol., 106 mg sodium
Exchanges: 1 starch, 1 1/2 fat