| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert, Low-fat | 16 | Servings | |
INGREDIENTS
| 1 | pk | (20.5 oz.) low-fat brownie mix |
| 2/3 | c | Brewed liquid coffee; cooled |
| 10 | Egg whites; divided | |
| 3 | pt | Nonfat; vanilla fudge frozen yogurt, softened |
| 1/2 | ts | Cream of tartar |
| 1/4 | ts | Salt |
| 1 | c | Sugar |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter and flour 2 (8") round cake pans. Combine brownie mix and coffee. Beat 2 egg whites until soft peaks form; gently fold into brownie mixture. Divide evenly between pans. Bake 22-24 minutes or until toothpick inserted into centers comes out clean. Cool on rack 10 minutes. Remove from pans; cool completely. Line 8" springform pan with plastic wrap. Place 1 brownie layer in bottom; cover with yogurt, then top with remaining brownie layer. Cover with plastic wrap; freeze until very firm, at least 2 hours. Invert cake onto oven-proof serving dish, discarding plastic wrap. Freeze until ready to serve. Preheat oven to 500 degrees. Beat remaining egg whites until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 Tbs. at a time, until stiff peaks form. Transfer meringue to plastic food storage bag; snip corner. Pipe rosettes over top and sides of cake. Bake 2-3 minutes or until meringue is lightly browned. Serve immediately. Makes 16 servings. Per serving: 328 cals.; 9 g. protein; 3 g. fat; 0 mg. chol.; 67 g. carbs.; 258 mg. sodium; 1 g. fiber Time in the Kitchen: 35 minutes; ready to serve in 3 hours, 40 minutes SOURCE: "Woman's World," 1/20/98. Posted to TNT Recipes Digest, Vol 01, Nr 950 by "Michael G. Sooter" <msooter@llion.org> on Jan 19, 1998
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