French · Dessert
French Chocolate Fudge Bars
A fudgy French-style chocolate bar rebuilt around blended low-fat cottage cheese instead of butter, with raspberries folded through for fibre and a dark chocolate hit for depth, baked until just set.
$1
12 minsPrep
21 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
178Calories
6.8gProtein
8gFat
23.4gCarbs
11.1gSugar
4.5gFiber
395mgSodium
53mgChol
3.1gSat Fat
226mgPotassium
46mgCalcium
2.5mgIron
0.2mcgVitamin B12
2.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Banyuls
local
Café au Lait
international
vegetarian
sweet-spot
Instructions
1
Heat the oven to 160°C (320°F) and line a 10x10cm square tin with baking paper.
2
Blend the low-fat cottage cheese in a blender until completely smooth, about 1 minute, to remove any curd texture.
3
Melt the dark chocolate in short bursts and whisk it into the blended cottage cheese with the egg, vanilla extract and vegetable oil until glossy.
4
Sift the cocoa powder, flour, baking powder and salt over the wet mixture and fold gently just until no dry streaks remain.
5
Fold half the raspberries through the batter, then pour into the lined tin and scatter the remaining raspberries over the top, pressing lightly.
6
Bake for 20-22 minutes until the top looks set with a slight shine and a skewer in the centre comes out with a few moist crumbs.
7
Cool fully in the tin on a wire rack for at least 20 minutes before lifting out and cutting into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g blended smooth cottage cheese lowfat
- 1/21/2 eggs, beaten (27g)
- 0.6 oz16g sifted cocoa powder
- 0.6 oz16g sugar white
- 0.5 oz14g sifted all purpose flour
- 0.4 oz12g melted chocolate dark 70
- 0.8 oz22g halved raspberry
- 0.2 oz5g vegetable oil
- 0.1 oz2g vanilla extract
- 0.1 oz2g baking powder
- 0 oz1g salt
