Rachel Recipe Reviews (Pg. 1) - Allrecipes.com (13686141)

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Pumpkin Fudge

Reviewed: Aug. 30, 2009
This unique fudge recipe gets five stars and two thumbs up! It was not difficult to make, no modifications were needed and although I plan on going for a long run after I finish typing this review due to the ridiculous amount of calories in the confection, the taste and texture were absolutely spot on! If you follow the directions exactly, stirring about once every minute, this fudge is no fail delicious!
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Chocolate Peanut Butter Fudge

Reviewed: Sep. 2, 2009
This fudge recipe is fantastic. I like peanut butter but am not a total nut fanatic so the amount of peanut butter suggested was perfect. I followed the recipe exactly, stirring almost constantly for about 7.5 minutes after reducing the heat after attaining a rolling boil. My fudge is delicious, smooth, not grainy in the least! I used fat free evaporated milk and the results were lower fat and calorie than it's full fat counter part would have been. Ten points for a recipe that's easy, accurate, and tasty!
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Blueberry Sauce

Reviewed: Dec. 29, 2010
This is an awesome recipe! I used stevia in the raw instead of sugar, added a few more blueberries and used fresh squeezed orange juice. I've been looking for a good recipe for healthy blueberry sauce and this is it! I poured it over my fat free blueberry orange cake and some frozen yogurt, talk about healthy and delicious!
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Oatmeal Crispies II

Reviewed: Apr. 2, 2009
I had no parchment paper so I put a layer of sugar on a sheet of aluminum foil and baked these. Super crispy super delicious. I substituted egg beaters for the eggs and used 1/2 cup blue bonnet 1/2 cup fat free I can't believe it's not butter spread and these turned out wonderfully. I also used 1/2 cup splenda 1/4 white sugar and 1/4 cup brown sugar. All of these substitutions seemed to work well
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Egg-Free Low-Fat Oatmeal Cookies

Reviewed: Jan. 29, 2009
I made these alleged cookies and decided to tell people that they were really more like baked oatmeal blobs. They were not sweet enough nor crunchy enough, in my opinion, to be called cookies, but taste good enough for an egg free low fat option. If you want cookies you may as well use 1/2 the butter a regular cookie recipe calls for and sub. applesauce for the other 1/2 because the texture and flavor lost are not worth the calories saved.
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