INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan with
nonstick cooking spray.  Combine flour, baking powder, baking soda, 1 1/3
cups sugar and cocoa in a large bowl. Add water, margarine and vanilla.
Beat at low speed for 1 minute.  Beat at high speed for 3 minutes or until
mixture is smooth.  Beat egg whites at high speed until stiff peaks form.
Stir 1 cup beaten egg whites into batter. Gently fold in remaining egg
whites.  Spoon batter into prepared pan and bake for 20 minutes. Cool
completely.      Reduce oven to 350 degrees.  Place cranberries in a 15 x
10-inch jelly roll pan. Combine remaining 2/3 cup sugar and cinnamon;
sprinkle over cranberries. Stir well. Sprinkle with rum; stir well. Bake
for 10 minutes, stirring occasionally. Cool completely. Spoon yogurt onto
several layers of heavy-duty paper towels; spread to 1/2-inch thick. Cover
with additional paper towels; let stand for 5 minutes. Scrape yogurt into a
bowl, using a rubber spatula; add ice milk, and stir well. Cut brownie into
16 pieces.  Spoon 2 tablespoons yogurt mixture onto individual dessert
plates.  Place a brownie in sauce. Spoon melted chocolate over yogurt
mixture in small circles around each brownie. Pull a wooden pick or the tip
of a knife continuously through chocolate circles, forming a chain of
hearts.  Spoon cranberries evenly over brownies. Garnish with mint sprigs,
if desired.  (243 calories, 6. 3g fat, 23% calories from fat)
Recipe By     : Cooking Light, Guilt-Free Desserts
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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