Yield: 16 Servings
|1 pack||(20.5 oz.) low-fat brownie mix|
|⅔ cup||Brewed liquid coffee; cooled|
|10||Egg whites; divided|
|3 pints||Nonfat; vanilla fudge frozen yogurt, softened|
|½ teaspoon||Cream of tartar|
Preheat oven to 350 degrees. Butter and flour 2 (8") round cake pans.
Combine brownie mix and coffee. Beat 2 egg whites until soft peaks form; gently fold into brownie mixture. Divide evenly between pans. Bake 22-24 minutes or until toothpick inserted into centers comes out clean. Cool on rack 10 minutes. Remove from pans; cool completely.
Line 8" springform pan with plastic wrap. Place 1 brownie layer in bottom; cover with yogurt, then top with remaining brownie layer. Cover with plastic wrap; freeze until very firm, at least 2 hours. Invert cake onto oven-proof serving dish, discarding plastic wrap. Freeze until ready to serve.
Preheat oven to 500 degrees. Beat remaining egg whites until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 Tbs.
at a time, until stiff peaks form. Transfer meringue to plastic food storage bag; snip corner. Pipe rosettes over top and sides of cake. Bake 2-3 minutes or until meringue is lightly browned. Serve immediately. Makes 16 servings.
Per serving: 328 cals.; 9 g. protein; 3 g. fat; 0 mg. chol.; 67 g. carbs.; 258 mg. sodium; 1 g. fiber
Time in the Kitchen: 35 minutes; ready to serve in 3 hours, 40 minutes SOURCE: "Woman's World," 1/20/98.
Posted to TNT Recipes Digest, Vol 01, Nr 950 by "Michael G. Sooter" <msooter@...> on Jan 19, 1998