Winter Solstice Swirls: Cranberry-Peppermint Fudge

The holidays are a time for indulging in sweet treats, but often these treats are loaded with sugar and unhealthy fats. This year, enjoy a delicious and relatively guilt-free option with Winter Solstice Swirls! These cranberry-peppermint fudge squares offer a lighter twist on traditional fudge, using a combination of white beans for creaminess and Greek yogurt for a protein boost. The bright flavors of cranberry and peppermint perfectly capture the spirit of the season, while the reduced sugar content helps you stay on track with your health goals. These delightful squares are a perfect addition to your holiday gatherings or a satisfying treat to enjoy throughout the festive season.

Ingredients

• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/2 cup unsweetened applesauce
• 1/4 cup Greek yogurt, plain, nonfat
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1/4 tsp sea salt
• 1 cup white chocolate chips, divided
• 1/4 cup dried cranberries, chopped
• 1/4 cup crushed peppermint candies

Instructions

1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a food processor, combine the cannellini beans, applesauce, Greek yogurt, maple syrup, vanilla extract, peppermint extract, and sea salt. Process until completely smooth and creamy, scraping down the sides as needed.
3. Melt 3/4 cup of the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Stir the melted chocolate into the bean mixture until well combined.
4. Pour half of the fudge mixture into the prepared baking pan. Sprinkle with the chopped dried cranberries.
5. Pour the remaining fudge mixture over the cranberries. Sprinkle with the remaining 1/4 cup of white chocolate chips and the crushed peppermint candies.
6. Gently swirl the toppings into the fudge using a knife or skewer.
7. Cover the pan and refrigerate for at least 2 hours, or preferably overnight, to allow the fudge to set completely.
8. Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into 16 squares and serve.

Nutrition Per Serving

Makes 1 servings