Directions:
- Heat oven to 350°F In medium bowl, stir together 3/4 cup flour and 3 Tbsp Splenda. With pastry blender or 2 knives, cut in margarine until fine crumbs form. Press mixture onto bottom of ungreased 8 inch square baking pan. Bake 15 minutes or until golden. Reduce oven temperature to 300°F
- Meanwhile, in small mixer bowl, stir together remaining 2/3 cup Splenda, cocoa, remaining 2 Tbsp flour, instant coffee and baking powder. Add egg substitute and vanilla; beat on medium speed of electric mixer until well blended. Add yogurt; beat just until blended. Pour over prepared crust.
- Bake 30 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares. Store, covered in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.87 Kcal (636 kJ) | ||
| Calories from fat | 55.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 10% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 0% | |
| Sodium | 69.69mg | 3% | |
| Potassium | 108.56mg | 2% | |
| Total Carbs | 19.67g | 7% | |
| Sugars | 5.44g | 22% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 4.16g | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 285.57 Kcal (1196 kJ) | ||
| Calories from fat | 104.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.62g | 10% | |
|---|---|---|---|
| Cholesterol | 1.39mg | 0% | |
| Sodium | 131.04mg | 3% | |
| Potassium | 204.13mg | 2% | |
| Total Carbs | 36.98g | 7% | |
| Sugars | 10.23g | 22% | |
| Dietary Fiber | 1.38g | 3% | |
| Protein | 7.82g | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 107.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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