Yield: 12 Servings
|20½ ounce||Low-fat fudge brownie mix, (1 package)|
|1 tablespoon||Instant espresso or|
|2 tablespoons||Coffee granules|
|\N \N||Vegetable cooking spray|
|3 cups||Coffee low-fat frozen yogurt, softened and divided|
|2 tablespoons||Fat-free caramel-flavored sundae syrup|
|2 cups||Vanilla low-fat frozen yogurt, softened|
|2 teaspoons||Unsweetened cocoa|
|¼ teaspoon||Ground cinnamon|
Combine first 3 ingredients in a large bowl; stir well.
Spread batter into a 15 x 10-inch jelly-roll pan coated with cooking spray.
Bake at 350 degrees for 20 minutes; let cool completely in pan on a wire rack. Cut brownie into 7 (10 x 2-inch) strips; trim dry edges, if needed.
Coat a deep, round bottom 2-½-quart bowl with cooking spray; line with heavy-duty plastic wrap, allowing wrap to extend over edge of bowl. Arrange brownie strips in bottom and up sides of bowl, trimming strips as needed and pressing edges of strips together (inside surface of bowl should be completely covered). Reserve remaining brownie strips.
Spoon 1 cup coffee yogurt into the bottom of brownie-lined bowl. Fold caramel syrup into vanilla yogurt, and spoon over coffee yogurt layer, spreading evenly. Top with remaining coffee yogurt, spreading evenly. Cover top layer completely with the reserved brownie strips. Cover the surface with plastic wrap, and freeze for at least 6 hours. Uncover and invert bowl onto a serving platter; remove plastic wrap.
Combine cocoa and cinnamon, and sift over bombe. Let stand at room temperature 15 minutes before serving. Yield: 12 servings (serving size: 1 wedge).
Per serving: 300 Calories; 8g Fat (24% calories from fat); 7g Protein; 53g Carbohydrate; 5mg Cholesterol; 221mg Sodium Serving Ideas : Cut into wedges, using a sharp knife dipped in hot water.
NOTES : Even though the weights may vary slightly among low-fat brownie mixes, any one of them will work in this recipe.
Recipe by: Cooking Light, June 1995, page 70 Posted to MC-Recipe Digest V1 #407 by igor@... on Jan 28, 1997.