Cooking Recipe Cranberry-Topped Chocolate Squares-Lite
Recipe Ingredients
Directions
Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan with
nonstick cooking spray. Combine flour, baking powder, baking soda, 1
1/3 cups sugar and cocoa in a large bowl. Add water, margarine and
vanilla. Beat at low speed for 1 minute. Beat at high speed for 3
minutes or until mixture is smooth. Beat egg whites at high speed
until stiff peaks form. Stir 1 cup beaten egg whites into batter.
Gently fold in remaining egg whites. Spoon batter into prepared pan
and bake for 20 minutes. Cool completely. Reduce oven to 350
degrees. Place cranberries in a 15 x 10-inch jelly roll pan. Combine
remaining 2/3 cup sugar and cinnamon; sprinkle over cranberries. Stir
well. Sprinkle with rum; stir well. Bake for 10 minutes, stirring
occasionally. Cool completely. Spoon yogurt onto several layers of
heavy-duty paper towels; spread to 1/2-inch thick. Cover with
additional paper towels; let stand for 5 minutes. Scrape yogurt into
a bowl, using a rubber spatula; add ice milk, and stir well. Cut
brownie into 16 pieces. Spoon 2 tablespoons yogurt mixture onto
individual dessert plates. Place a brownie in sauce. Spoon melted
chocolate over yogurt mixture in small circles around each brownie.
Pull a wooden pick or the tip of a knife continuously through
chocolate circles, forming a chain of hearts. Spoon cranberries
evenly over brownies. Garnish with mint sprigs, if desired. (243
calories, 6. 3g fat, 23% calories from fat)
Recipe By : Cooking Light, Guilt-Free Desserts