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Low Fat Rocky Road Fudge Bars

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Filling:
1/2 cup granulated sugar
2 tablespoons flour
8 ounces or 1 cup fat free cream cheese, softened
    (reserve 2 ounce for frosting)
1/4 cup fat free sour cream
2 egg whites
1/2 teaspoon vanilla extract
1/4 cup chopped nuts (optional)
1 cup semisweet chocolate chips

Frosting:
2 1/2 cups miniature marshmallows
2 ounces reserved fat free cream cheese
2 tablespoons Land O Lakes Light Butter or other light
    butter (5.5 grams fat per tablespoon)
1/4 cup skim milk
3 tablespoons cocoa
1 teaspoon Molly McButter or other butter flavoring – optional
2 cups confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan lightly with nonstick cooking spray and dust
lightly with flour, set aside.

Sift flour, baking powder and cocoa together into a mixing bowl, add malted milk powder and stir all ingredients
together until well combined.

Cream shortening replacement together with sugar until combined, beat in egg whites and vanilla until smooth.
Fold flour/ cocoa mixture into sugar mixture until combined. Spread mixture into prepared pan and set aside.

Mix 2 tablespoons flour into sugar and combine with 6 ounces cream cheese, fat free sour cream, egg whites
and vanilla. Beat 1 minute at medium speed or with wire whisk until smooth; stir in nuts if using. Spread over
chocolate layer and sprinkle top with chocolate chips. Bake for 30 minutes until toothpick in center comes out clean.

Remove pan from oven and cover top with marshmallows. Return to oven for 3 to 5 minutes until marshmallows
have melted together. Do not worry if marshmallows have browned lightly.

While marshmallows are melting, combine remaining cream cheese with butter, milk and cocoa powder in a small
sauce pan and heat over low, whisking ingredients together until smooth. Stir in confectioners' sugar, butter
flavoring and vanilla extract. Remove frosting from heat and immediately drizzle over marshmallow topping.
If desired frosting can be lightly swirled together with marshmallows. Cool, cut into bars and store in refrigerator
in sealed container.

Yield: about 36 bars without nuts each at approximately 130 calories; 2 grams total fat; 2 milligrams cholesterol;
         26 grams carbohydrate; 1 gram dietary fiber; 2.8 grams protein; 73 milligrams sodium

Calories change to 155 and fat grams to 3, if nuts are added to the recipe.