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Brownie Trifle

Low Fat Recipe

Decrease the fat and calories even more in this decadent dessert by leaving out the English toffee bits. If you want an extra dose of chocolate, garnish with chocolate curls or sprinkle 1/4 cup of miniature semisweet chocolate chips.

Brownie Trifle

Ingredients

1 package (19.8-ounce) fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
1/2 cup liquid egg substitute
1 tablespoon freeze dried instant coffee (dry)
1 package (4-serving size) chocolate fat free sugar free instant pudding mix
2 cups skim milk
1 package (6-ounce size) English toffee bits (reserving 2 tablespoons for garnish)
1 8-oz. container frozen fat free whipped topping, thawed (3-1/4 cups)


Recipe Directions

Heat oven to 350-degrees. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and egg product and stirring coffee into batter. Bake and cool as directed.

Cut brownies into 1-inch squares. Place half of the brownie squares in bottom of 3-quart glass bowl. Prepare pudding mix as directed on package for pudding, using skim milk. Pour half of the pudding over brownies in bowl.

Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping. Sprinkle with reserved toffee bits.

Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any remaining trifle.

Recipe Note

Decrease the fat and calories even more in this decadent dessert by leaving out the English toffee bits. If you want an extra dose of chocolate, garnish with chocolate curls or sprinkle 1/4 cup of miniature semisweet chocolate chips over the crowning layer of whipped topping.

Nutrition Information

Recipe makes 20 servings
Calories: 256; Fat: 10g; Protein: 3g; Carbohydrate: 39g; Fiber: 1g; Cholesterol: 7mg; Sodium: 441mg
Exchanges: 2 Fat, 2-1/2 Other Carbohydrates

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