Yield: 15 Servings
|1 cup||Packed light brown sugar|
|⅔ cup||Lower fat margarine (40% oil)|
|1 cup||Skim milk|
|1 tablespoon||Orange juice|
|2 cups||All-purpose flour|
|2 cups||Quick-cooking oats|
|1 tablespoon||Freshly grated orange peel|
|1 teaspoon||Baking soda|
|12 ounces||50% Reduced Fat Chips (HERSHEY'S Semi Sweet)|
Heat oven to 350 F. Spray 13x9x2-inch baking pan with vegetable cooking spray. In large bowl, stir together brown sugar, margarine and egg whites; stir in skim milk and orange juice. Stir in flour, oats, orange peel, baking soda, salt and chocolate chips. Spread in prepared pan.
Bake 25 to 30 minutes or until light golden brown and center feels firm when touched lightly. Cool completely. 15 servings.
Nutrition Facts Serv size: 1 piece (101g), Servings: 15, Amount Per Serving: Calories 300, Fat Cal. 72, Total Fat 10g (15%DV), Sat.Fat 6g (30% DV), Cholest. 0mg (0% DV), Sodium 220mg (9% DV), Total carb. 51g (17% DV), Dietary Fiber 3g (12% DV), Sugars 29g, Protein 6g, Vitamin A (6% DV), Vitamin C (2% DV), Calcium (4% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Contains 4½ g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 8 g of available total fat per serving vs. 16 g in the CHOCOLATE CHIP AND OAT SNACKIN' CAKE recipe.
Contains 3½ g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 2½ g of available total fat per serving vs. 4½ g in the HERSHEY'S CHOCOLATE FROSTING recipe.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias File