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Chocolate Brownie Sundae

Categories:
desserts

nonstick cooking spray
2 tablespoons margarine
2 cups red-fat semisweet choco baking chip; divided
1 tablespoon water
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup frozen egg substitute; thawed
2/3 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat frozen yogurt
1 cup chocolate sauce
--see recipe

1. Preheat oven to 350F. Spray 3inch-square baking pan with vegetable oil cooking spray. In medium saucepan, over low heat, combine margarine, 1 cup of the chips and water. Stir about 3 minutes, until chips are melted. Stir in sugar and vanilla. Add egg substitute; stir well.

2. In small bowl, combine flour, baking soda and salt; add to chip mixture, stirring until blended. Stir in remaining 1 cup chips. Pour into prepared pan.

3. Bake 25 minutes, or just until brownies begin to pull away from sides of pan. (Do not overbake.) Cool completely in pan on wire rack.

4. Cut into 16 squares. At serving time, place 1 brownie on serving plate. Using small melon baller, top each brownie with 3 balls of frozen yogurt. Drizzle each dessert with 1 tablespoon Chocolate Sauce.

Note: If using microwave, in medium microwave-safe bowl, place margarine, 1 cup chips and water. Microwave 1 minute at High (100%); stir until chips are melted.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 16 servings

Preparation Time: 0:00




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