Yield: 4 Servings
|1 cup||Whole wheat flour|
|2 tablespoons||No-fat unsweetened cocoa|
|½ cup||Soy milk|
|2 teaspoons||Baking powder|
|1½ cup||Boiling water|
From: tkrajack@... (Tracy Krajack) Date: Sun, 7 Jul 1996 22:58:24 -0500 I made an altered version of the brownie pudding recipe that Kristina Strom posted last week and it came out really good. I substituted whole wheat flour for regular flour and used soy milk instead of evaporated skim milk.
Here is the altered version in case you want to try it out: Stir first 7 ingredients together. Heat oven to 350. Spread batter in 8"x8"x2" square pan. (Do not spray pan, and it does not have to be non-stick). In the meantime, boil some water. When water has boiled, mix remaining ingredients.
Sir 'til dissolved and pour over batter. Bake 30 min until cake tests. To serve, cut into squares and scoop up warm sauce from the bottom of the pan over the top of the "brownies". Great warm with no fat ice cream or frozen yogurt, or cold as is.
fatfree digest V96 #188
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .