Fudgy Brownie Dessert

SUBMITTED BY: Karen Yoder

"'I came up with this recipe when searching for a low-fat dessert for my chocolate-loving family,' recalls Karen Yoder from Bremerton, Washington. 'My husband's and son's eyes light up whenever I serve these fudgy brownies topped with a fluffy mousse.'"

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/2 cup sugar
1/4 cup cornstarch
1/4 cup baking cocoa
1 (12 fluid ounce) can fat-free evaporated milk
1/2 cup egg substitute
BROWNIE CRUST:
1 1/4 cups baking cocoa
1 cup sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1 cup unsweetened applesauce
1 cup egg substitute
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed

DIRECTIONS

In a saucepan, combine sugar, cornstarch and cocoa. Stir in the milk until smooth. Cook and stir over low heat just until boiling. Remove from the heat; stir a small amount into egg substitute. Return all to pan; cook for 1 minute or until thickened. Refrigerate.
Meanwhile, for crust, combine cocoa, sugar, flour and baking powder in a bowl. Combine applesauce, egg substitute, oil and vanilla; add to the dry ingredients and mix just until blended. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a mixing bowl, beat the chilled chocolate mixture until light. Fold in whipped topping; carefully spread over crust. Refrigerate for 2 hours.

FOOTNOTE

Nutritional Analysis: One serving equals 220 calories, 8 g fat (0 saturated fat), 1 mg cholesterol, 106 mg sodium, 33 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.