Brownie cake delight (pil)

Yield: 16 Servings

Measure Ingredient
1 pack Fudge brownie mix,
\N \N Reduced-fat
⅓ cup Strawberry all fruit spread
2 cups Whipped topping, reduced-fat
\N \N Nondairy -- frozen, thawed
¼ teaspoon Almond extract
2 cups Fresh strawberries --
\N \N Stemmed, halved
¼ cup Chocolate sauce,
\N \N Reduced-fat

1. Prepare brownies according to package directions and use an 11x7-inch pan. Cool completely in pan.

2. Blend fruit spread and 2 tablespoons of water in small bowl until smooth. Combine whipped topping and almond extract in a medium bow.

Stem the strawberries and halve them (tip to stem).

3. Cut brownie crosswise in half (two pieces 5-½ by 7-inches).

Place half of rownie, flat-side down, on serving dish. Spread with fruit spread; top with 1 cup whipped topping. Spread rest of fruit spread on the second piece's crusty side. Spread most of the whipping topping on top of that, avoid the edges. Carefully position the prepared brownie over whipped topping of first piece.

4. Arrange strawberry halves on the whipped topping. Drizzle chocolate sauce over that. Garnish with sprigs of mints (optional).

PIL =3D Publications International, Ltd (Illinois) CAL 193 (14% cff) total fat 3 g sat fat <1 g chol <1 mg sodium 140mg carb 41 g dietary fiber <1g protein 2 g calc 11 mg iron 1 mg vit A 11 RE vit C 11 mg webbed by path from cal for McRecipe List (July 96) ~ - - - - - - - - - - - - - - - - - NOTES : Attractive, lean. Dietary Exchange per serving ~ 2 starch/bread, ½ fruit, ½ fat Cook's notes - CHILL WELL BEFORE SLICING Besides, strawberries taste better chilled Recipe By : Diabetic Cooking, Publications Intl, Ltd (1996)

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