1/3 c Hot water
4 ts Instant coffee granules;
-divided
1/2 Box (19.85-ounce) light
-fudge brownie mix (about 2
-cups)
2 ts Vanilla extract; divided
2 Egg whites
Vegetable cooking spray
3/4 c 1% low-fat milk
3 tb Kahlua or other
-coffee-flavored liqueur,
-divided
1 pk (3.9-ounce)
-chocolate-flavored instant
-pudding-and-pie filling mix
3 c Frozen reduced-calorie
-whipped topping, thawed and
-divided
Chocolate curls (optional)
Hi – As a chocolate lover I was pleased to find these recipes (and a few
more) on the cooking light website last evening. I haven’t tried them, but
they sound yummy. The url for this site is:
http://www.pathfinder.com/@@4SwYyQYA8y8sh9H1/cl/search.html
1 Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir
well. Add brownie mix, teaspoon vanilla, and egg whites; stir until well
blended. Pour mixture into a 9-inch pieplate coated with cooking spray.
Bake at 325 degrees for 22 minutes. Let crust cool completely.
2 Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining
1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a
mixer 1 minute. Gently fold in 1-1/2 cups whipped topping. Spread pudding
mixture evenly over brownie crust.
3 Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee
granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups whipped
topping. Spread whipped topping mixture evenly over pudding mixture.
Garnish with chocolate curls, if desired. Serve immediately, or store
loosely covered in refrigerator. Yield: 8 servings (serving size: 1 wedge).
4 Nonalcoholic Mocha Version: When making the pudding mixture, substitute 2
tablespoons 1% low-fat milk for the Kahlua. In the topping, omit the
Kahlua, and dissolve the coffee granules in 1 tablespoon water.
5 Note: Store remaining brownie mix in a zip-top heavy-duty plastic bag in
refrigerator; reserved brownie mix can be used for another pie or to make a
small pan of brownies. To make brownies, combine reserved brownie mix
(about 2 cups), 1/4 cup water, and 1 lightly beaten egg white in a bowl.
Stir just until combined. Spread into an 8-inch square pan coated with
vegetable cooking spray. Bake at 350 degrees for 23 to 25 minutes.
Nutritional Information: CALORIES 292 (22% from fat); PROTEIN 4.4g; FAT 7g
(sat 5.3g, mono 0.1g, poly 1.1g); CARB 51.5g; FIBER 0g; CHOL 1mg; IRON
0.8mg; SODIUM 345mg; CALC 47mg
From Cooking Light, Sept 1994, page 72.
Yields
1 Servings