Update my dinner status, I'm making this tonight.
Servings: 16 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 10 1/4 oz Brownie mix
- 1 c Fat-free fudge topping;
- 6 c Low-fat vanilla ice cream;
- 1/3 c Semisweet chocolate
- 1/4 c Malibu rum
- 1 1/2 tb Flaked coconut; toasted
- Stawberry fans; optional
- Vegetable cooking spray
- 1/3 c Water
Preparation
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) http://www.greatdayamerica.com/health/craig7.shtml Jenny Craig Nutritionist Lisa Talamini of www.jennycraig.com Recipe by: Great Day America TV 2/8/99 Posted to EAT-LF Digest by PatHanneman on Feb 09, 1999, converted by MM_Buster v2.0l.
