Calling all sweet-tooth health nuts out there! No, it doesn't have to be an oxymoron. :) I got this recipe from one of my lovely roommates, whose mom is an amazing cook. Now one of my other roommates makes it all the time. I, however, have modified this delicious recipe to make it lower in sugar. Before I had ever cooked with sweetened condensed milk, I assumed it was milk with a little bit of added sugar in it. Let me tell you, it is actually sugar with a little bit of milk in it! So I found a recipe for a sugar-free substitute. The texture didn't seem quite the same as the original, but it still tastes good. You can experiment with different fillings, such as dried fruits and nuts, but I just used sugar-free chocolate chips and peanut butter chips. I made these when I was home for Christmas and my parents loved them, even my dad, who generally stays far away from anything labeled sugar-free!
Nutrition:
15 servings: 7g fat, 15g carbs, 3g protein per serving.
Ingredients:
Base:
2 cups oats
1/2 cup wheat germ
1 1/4 cups heavy whipping cream
3 egg yolks
3/4 cup splenda
Filling:
1/4 cup Hershey's Sugar Free Chocolate Chips
1/4 cup Reese's Peanut Butter Chips
Directions:
1) First make the sweetened condensed milk substitute. Put the heavy whipping cream in a saucepan. Whisk in egg yolks and splenda. Heat on low, stirring constantly until mixture thickens. Let mixture cool completely and set aside.
2) In a bowl, mix together the oats, wheat germ, and milk substitute. Then add the filling and mix until even.
3) Line 9x9 or 7x12 pan with foil. Spray foil with non-stick cooking spray. Spread the mixture evenly onto the pan. Cook at 325 degrees for 20-30 minutes.
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