Yield: 16 servings
|10¼ ounce||Brownie mix|
|Vegetable cooking spray|
|1 cup||Fat-free fudge topping; divided|
|6 cups||Low-fat vanilla ice cream; softened|
|⅓ cup||Semisweet chocolate mini-morsels|
|¼ cup||Malibu rum|
|1½ tablespoon||Flaked coconut; toasted|
|Stawberry fans; optional|
PANTRY notes: Use one-half package (20½-ounce) low fat fudge brownie mix.
Rum Substitute: ¼ cup rum and ½ teaspoon coconut extract 1. Combine ½ package brownie mix and ⅓ cup water, stirring just until dry ingredients are moistened. Reserve remaining browne mix for another use. pour batter into a 9-inch springform pan coated with cooking spray.
Let cool in pan on a wire rack. Spread ½ cup fudge topping over brownie.
2. Combine ice cream, chocolate morsels, and rum in a large bowl, stirring well. Spread ice cream mixture over brownie. Freeze 2 hours or until firm.
3. To serve, remove torte from pan. Drizzel remaining ⅓ cup fudge topping over torte. Sprinkle with coconut. Garnish each slice with a strawberry fan, if desired. Yield 16 servings.
Per serving: Calories:241, Carbohydrates 42.2g., Protein 4.2g., Fat 5⅘ g., Fiber 1.7g., Cholesterol 7mg., Sodium 158mg., Exchanges 2½ Starch, 1 Fat.
>TV - 02/08/99(Mon)
Jenny Craig Nutritionist Lisa Talamini of www.jennycraig.com Recipe by: Great Day America TV 2/8/99 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 09, 1999, converted by MM_Buster v2.0l.