Christmas just wouldn’t be the same for Diana Osborn without the creamy Peanut Butter Fudge her mother made every year. After her mother passed away, Diana inherited her recipes—and the holiday tradition of making that lip-smacking fudge for friends and relatives.
In 2005, the Wichita, Kansas cook put herself on a serious low-fat diet that could have put an end to her family’s Yuletide treat. But in the spirit of the season, she rolled up her sleeves and got to work to see if she could lighten the cherished recipe without losing its rich taste. In no time…
- Diana replaced the sugar with a sugar blend for baking to reduce calories.
- She kept the full-fat butter but used only 2 tablespoons instead of a quarter cup—even though that meant the candy had to be boiled a bit longer to ensure a firm product. And she greased the foil in her pan with nonstick cooking spray instead of butter.
- Next, reduced-fat peanut butter was substituted for the full-fat variety.
- And, she switched out the regular evaporated milk for fat-free.
The result? “So far, no one has even been able to tell the difference!” reports a delighted and proud Diana. She was able to pare 15 calories and a third of the fat grams from every piece of Makeover Peanut Butter Fudge. That may not sound like such a drastic cut, but it makes a big difference when you consider that nobody ever stops at just one piece!