10 1/4 oz Brownie mix
1/3 c Water
Vegetable cooking spray
1 c Fat-free fudge topping;
-divided
6 c Low-fat vanilla ice cream;
-softened
1/3 c Semisweet chocolate
-mini-morsels
1/4 c Malibu rum
1 1/2 tb Flaked coconut; toasted
Stawberry fans; optional
PANTRY notes: Use one-half package (20.5-ounce) low fat fudge brownie mix.
Rum Substitute: 1/4 cup rum and 1/2 teaspoon coconut extract
1. Combine 1/2 package brownie mix and 1/3 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 1/2 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 1/3 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 5.8 g.,
Fiber 1.7g., Cholesterol 7mg., Sodium 158mg., Exchanges 2 1/2 Starch, 1
Fat.
TV – 02/08/99(Mon)
Yields
16 servings
