Fit Friday - "you can still have fudge?!"

Have you heard of Hungry Girl??? If not visit here right this minute! Lisa Lillien has created this amazing website and has written two great books, all with recipes that are no-guilt and oh so yummy! I just recently purchased her newest book, 200 Under 200, which is full of recipes that are all under 200 calories. And best of all, for those on Weight Watchers like me, she has all the point values listed on her website. You can sign up for daily emails as well, which are great because she sends out reviews of new products, great recipes, and more!

I have been dying to make this Chocolate Peanut Butter Fudge recipe which looks SO SO SOOOO good. I have a huge sweet tooth, so I love making things that aren't too bad for you that still taste delish. :)

Chocolate Peanut Butter Fudge
Ingredients:
2 cups canned pure pumpkin
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tbsp. Better ‘n Peanut Butter, room temperature

Directions:Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.

Serving Size: 1 piece (approx. 1.3 oz.)
Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g
* 1 Point!

Do you have any great, low-cal recipes or tricks you want to share with us for Fit Friday?! And by the way, anyone here in San Diego going to the Hungry Girl book signing on June 3rd?! You know I will be there, yay!!! Have a great weekend everyone, xo!