I bought a package of “No Pudge Fudge” from Trader Joe’s a while back. Jana said she had tried it before, and the consistency was comparable to wet tar. On a hot July day. In the Sahara.
It’s been a year or two now, and since the roof wasn’t in immediate need of reparing, and since I had cleared most of the other comfort food out of the pantry, I pulled the box out and decided to improve upon the recipe.
In addition to the nonfat yogurt it called for, we added eggs and butter. Baked it a tad longer than the directions, and what I pulled out of the oven was scrumptious goodness. We call this new creation “Pudge Fudge.” I’m wondering if all nonfat recipies can be improved upon in this manner…
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