1. Prepare brownies according to package directions and use an 11x7-inch
pan.
Cool completely in pan.
2. Blend fruit spread and 2 tablespoons of water in small bowl until
smooth.
Combine whipped topping and almond extract in a medium bow. Stem the
strawberries and halve them (tip to stem).
3. Cut brownie crosswise in half (two pieces 5-1/2 by 7-inches). Place
half
of rownie, flat-side down, on serving dish. Spread with fruit spread; top
with 1 cup whipped topping. Spread rest of fruit spread on the second
piece's
crusty side. Spread most of the whipping topping on top of that, avoid the
edges. Carefully position the prepared brownie over whipped topping of
first
piece.
4. Arrange strawberry halves on the whipped topping. Drizzle chocolate
sauce over that. Garnish with sprigs of mints (optional).
PIL = Publications International, Ltd (Illinois) CAL 193 (14% cff) total
fat 3 g sat fat <1 g chol <1 mg sodium 140mg carb 41 g dietary fiber <1g
protein 2 g calc 11 mg iron 1 mg vit A 11 RE vit C 11 mg
webbed by path from cal for McRecipe List (July 96)
Posted to MC-Recipe Digest V1 #150
Date: Sat, 13 Jul 1996 16:26:27 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Diabetic Cooking, Publications Intl, Ltd (1996)
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!