Brownie Cake Delight
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Brownie Cake Delight
YIELD Makes 16 servings
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INGREDIENTS
| 1 | package (21 ounces) reduced-fat fudge brownie mix plus ingredients to prepare mix |
| 1/3 | cup strawberry all-fruit spread |
| 2 | cups thawed frozen reduced-fat nondairy whipped topping |
| 1/4 | teaspoon almond extract |
| 2 | cups strawberries, stems removed, halved |
| 1/4 | cup chocolate sauce |
PREPARATION:
- Prepare brownies according to package directions, substituting 11X7-inch baking pan. Cool completely in pan.
- Whisk fruit spread in small bowl until smooth.
- Combine whipped topping and almond extract in medium bowl.
- Cut brownie horizontally in half. Place half of brownie on serving dish. Spread with fruit spread and 1 cup whipped topping. Place second half of brownie, cut side down, over bottom layer. Spread with remaining whipped topping. Arrange strawberries on whipped topping. Drizzle chocolate sauce over cake before serving. Garnish with fresh mint, if desired.
This recipe appears in:
Cakes
NUTRITIONAL INFORMATION:
| Serving Size: | 1/16 of dessert |
| Sodium | 140 mg |
| Protein | 2 g |
| Fiber | <1 g |
| Carbohydrate | 41 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 14 % |
| Calories | 193 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Fruit | 1/2 |
| Starch | 2 |
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