Malibu brownie torte - jenny craig

Yield: 16 servings

Measure Ingredient
10¼ ounce Brownie mix
⅓ cup Water
\N \N 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
\N \N 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 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.

Similar recipes