 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
After receiving a trifle dish for Mother's Day, Julie Williquette of Hartselle, Alabama created this pretty dessert. Made with sugar-free instant chocolate pudding and fat-free frozen whipped topping, it's easier on the waistline, Julie notes. My chocoholic husband loves it so much that I usually serve it on Father's Day, too. Ingredients:
1/2 cup plus 2 tablespoons butter, softened |
1-1/3 cups sugar |
2 eggs, lightly beaten |
4 egg whites |
1/2 cup reduced-fat sour cream |
1/3 cup fat-free evaporated milk |
1 teaspoon vanilla extract |
1/4 teaspoon peppermint extract, optional |
1-1/3 cups king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
pudding: |
3-1/2 cups cold fat-free milk |
2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix |
1 carton (8 ounces) frozen fat-free whipped topping, thawed |
1 candy cane, crushed |
Directions:
1. In a large bowl, beat butter. Gradually add sugar; beat for 2 minutes. Add the eggs, egg whites, sour cream, milk, vanilla and peppermint extract if desired. Combine the flour, cocoa, baking powder and salt; add to butter mixture just until blended.
2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For pudding, in a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Crumble the brownies; place half of the crumbs in a 3-qt. bowl or trifle dish. Top with half of the pudding and whipped topping. Repeat layers. Sprinkle with crushed candy cane. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.
|
|