Bariatric Recipes of the Week:
Low Fat Fudge

Low fat fudge

Fudge RULES. However...'s not something to eat regularly.

In recognition of the fact that cravings DO arise however,

this low fat fudge is a great alternative to the real thing. And it even packs in some great nutrition thanks to the addition of pumpkin!

Please, please, please note that this recipe makes 36 servings. If you're at risk of overeating (because your band isn't tight enough, or these taste so good, you try to push the limits), try using a mini muffin pan instead of an 8 x 8 square pan, so you have 36 servings of muffin shaped fudge (!!)

And remember to take tiny little bites and chew really well so your yummy dessert doesn't get stuck in the band!


  • 1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
  • 2 cups canned pure pumpkin
  • 2 tbsp. Hershey's Lite chocolate syrup
  • 2 cups mini marshmallows
  • 1/4 cup slivered almonds, lightly crushed


  1. Preheat oven to 350 degrees.
  2. Combine brownie mix, pumpkin, and chocolate syrup in a large bowl, and stir until completely mixed and smooth. (Batter will be thick!)
  3. Spray a mid-sized baking pan (8" X 8" works best) with nonstick spray and pour in the mixture. Smooth the top of the batter with a spatula.
  4. Bake in the oven for 25 minutes.
  5. Remove pan from the oven, and evenly distribute mini marshmallows across the top of the batter. Sprinkle almonds over the marshmallows. Using a spatula, press down on the marshmallow-nut layer to help it adhere to the batter.
  6. Return pan to the oven, and bake for 10 additional minutes.
  7. Remove pan from the oven, and let cool slightly.
  8. Refrigerate, uncovered, for several hours, until completely chilled. (Important! Do not cover pan while initially chilling it in the fridge.)
  9. Cut into 36 squares and serve!


Per serving:
73 calories, 1 gram total fat, 1 gram protein, 16 grams carbohydrate, 52 mg. sodium, 10 grams sugar, 1 gram fiber

Note: This is NOT a good recipe for use with gastric bypass surgery.

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Recipe from Hungry Girl