| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Brownies |
16 |
servings |
INGREDIENTS
| 10 1/4 |
oz |
Brownie mix |
| 1/3 |
c |
Water |
|
|
Vegetable cooking spray |
| 1 |
c |
Fat-free fudge topping; divided |
| 6 |
c |
Low-fat vanilla ice cream; softened |
| 1/3 |
c |
Semisweet chocolate mini-morsels |
| 1/4 |
c |
Malibu rum |
| 1 1/2 |
tb |
Flaked coconut; toasted |
|
|
Stawberry fans; optional |
INSTRUCTIONS
PANTRY notes: Use one-half package (20.5-ounce) low fat fudge brownie mix.
Rum Substitute: 1/4 cup rum and 1/2 teaspoon coconut extract
1. Combine 1/2 package brownie mix and 1/3 cup water, stirring just until
dry ingredients are moistened. Reserve remaining browne mix for another
use. pour batter into a 9-inch springform pan coated with cooking spray.
Let cool in pan on a wire rack. Spread 1/2 cup fudge topping over brownie.
2. Combine ice cream, chocolate morsels, and rum in a large bowl, stirring
well. Spread ice cream mixture over brownie. Freeze 2 hours or until firm.
3. To serve, remove torte from pan. Drizzel remaining 1/3 cup fudge topping
over torte. Sprinkle with coconut. Garnish each slice with a strawberry
fan, if desired. Yield 16 servings.
Per serving: Calories:241, Carbohydrates 42.2g., Protein 4.2g., Fat 5.8 g.,
Fiber 1.7g., Cholesterol 7mg., Sodium 158mg., Exchanges 2 1/2 Starch, 1
Fat.
>TV - 02/08/99(Mon) http://www.greatdayamerica.com/health/craig7.shtml
Jenny Craig Nutritionist Lisa Talamini of www.jennycraig.com
Recipe by: Great Day America TV 2/8/99
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 09,
1999, converted by MM_Buster v2.0l.
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