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4
POINTS
per
serving
Ingredients:
½
cup water
1 Tbsp. instant decaffeinated coffee granules
2 tsp. vanilla extract, divided
1 box light fudge brownie mix
½ cup egg substitute
3 cups frozen reduced-calorie whipped topping,
thawed and divided
2½ cups skim milk
3 Tbsp. Kahlua or other coffee-flavored liqueur,
divided
vegetable cooking spray
1 pkg. sugar free chocolate-flavored instant pudding
(2.1 oz.)
Instructions:
Combine hot water and coffee granules in a medium
bowl; stir well. Add brownie mix, 1 tsp. vanilla
and egg substitute; stir until well blended. Pour
mixture in a 9" x 13" pan coated with
cooking spray. Bake at 325 degrees for 22 minutes.
Let crust cool completely. Combine milk, 2 Tbsp.
Kahlua, remaining 1 tsp. vanilla and pudding mix
in a bowl; beat at medium speed with an electric
mixer for 1 minute. Gently fold in 1½ cups whipped
topping. Spread pudding mixture evenly over brownie
crust. Combine remaining Tbsp. Kahlua and remaining
1½ cups whipped topping. Spread whipped topping
mixture over pudding mixture.
Yield: 18
servings.
4 POINTS per serving
Nutritional
information:
Calories
per serving: 193; Fat: 3.9g; Carbohydrate: 35g;
Sat. Fat: 2.3g
Sodium: 150mg; Protein: 4g; Dietary
Fiber: 1.2g
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