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| Blond Brownies A la Mode
Prep: 25 min. Bake: 25 min. + cooling 3/4 cup butter, softened 2 cups packed brown sugar 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1-1/2 cups chopped pecans MAPLE CREAM SAUCE: 1 cup maple syrup 2 tablespoons butter 1/4 cup evaporated milk Vanilla ice cream and chopped pecans In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pecans. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For sauce, combine syrup and butter in a saucepan. Bring to a boil; cook and stir for 3 minutes. Remove from the heat; stir in milk. Cut brownies into squares; cut in half if desired. Place on dessert plates with a scoop of ice cream. Top with sauce; sprinkle with pecans. Yield: 20 servings. Fudgy Chocolate Dessert Prep: 25 min. Bake: 20 min. + Chilling Yield: 20 servings 1 package (18 1/4 oz.) chocolate cake mix 1 can (15 oz.) solid-pack pumpkin 3 c. cold fat-free milk 2 packages (1.4 oz. each) sugar-free instant chocolate pudding mix 1 package (8 oz.) fat-free cream cheese 1 carton (8 oz.) reduced-fat whipped topping 1/4 c. fat-free hot fudge ice cream topping 1/4 c. fat-free caramel ice cream topping 1/4 c. sliced almonds, toasted In a large bowl, combine cake mix and pumpkin. Mixture will be thick. Spread evenly into a 13 in. x 9 in x 2 in baking dish coated with nonstick cooking spray. Bake at 375 for 20 -25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 5 minutes or until soft-set. In a small mixing bowl, beat cream cheese until smooth. Add pudding; beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours. Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Nutritional analysis: 1 piece equals 200 calories, 5 g fat (2 g saturated fat), 2 mg cholesterol, 376 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Diabetic exchanges: 2 starch, 1/2 fat. Rich Pumpkin Custard 3 egg whites, lightly beaten 2/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg Dash ground cloves 1 can (15 ounces) solid-pack pumpkin 1 teaspoon vanilla extract 1 can (12 ounces) fat-free evaporated milk In a large mixing bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups. Place the cups in a 13-in. x 9-in. x 2-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. Yield: 8 servings. Nutritional Analysis: 1 serving equals 125 calories, trace fat (trace saturated fat), 2 mg cholesterol, 220 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch. |
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