vanilla, mint, coffee, prunes and chocolate.
Add to dry ingredients
Place one layer of graham crackers in bottom of pan. Mix pudding and milk for 2 minutes. Add Cool Whip to pudding mixture. Pour 1/2 of mixture over crackers. Add another layer of crackers. Spread chocolate frosting over top layer of crackers. Chill.
Prepare German chocolate cake mix as directed on package, substituting Egg Beaters and applesauce for eggs and oil.
Bake in a 9 x 13-inch pan, sprayed with low-fat cooking spray, as directed.
Pour condensed milk over hot cake (in pan).
Let cool. Spread caramel topping.
Sprinkle Grape-Nuts.
Top with Cool Whip. Refrigerate several hours or overnight.
Delicious and guilt-free!
I use chocolate syrup, usually Hershey's (w/0g fat)- and spread
Mix ingredients 3 or 4 minutes until smooth.
Add 6 ounces chocolate chips and mix together.
Bake 1 hour and 10 minutes at 350\u00b0.
Serve with low-fat Cool Whip.
Preheat oven to 350\u00b0F
Spray 13x9-inch baking pan with non-stick cooking spray.
In saucepan, over low heat, melt chocolate chips with sweetened condensed milk and cocoa.
In large bowl, combine chocolate mixture and remaining ingredients. Pour into prepared pan.
Bake 15 to 20 minutes or until center is set.
Cool. Store tightly covered at room temperature.
Sprinkle chocolate wafer crumbs in bottom of 7-inch spring-form pan.
Set aside.
In food processor, put cream cheese and next 7 ingredients.
Process until smooth.
Add egg and process just until blended.
Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan.
Bake at 300\u00b0 for 65 to 70 minutes or until set. Let cool in pan on wire rack.
Cover and chill at least 8 hours. Remove sides of pan and place on serving plate.
Garnish with chocolate curls or morsels.
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
Preheat oven to 350\u00b0F.
Grease or paper-line muffin cups.
In a mixing bowl, combine water, salad dressing and vanilla.
Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
Fill muffin cups two-thirds full.
Bake for 20 minutes, or until cupcakes test done.
Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.
Stir in 1/4 cup chocolate chips.
Scrape batter into
Mix cookie crumbs with butter, press into bottom and up sides of 9 inch pie pan.
Add milk to dry pudding mix, beat with whisk or on low speed until well mixed.
Gently stir in 2 cup of whipped topping.
Spread into crust.
Refrigerate 45 minutes.
Before serving, using a pastry bag with star tip, top pie with remaining whipped topping.
Refrigerate remaining pie.
ixture.
Mix in the chocolate chips.
Using two spoons
Preheat oven to 350\u00b0.
Spray 13 x 9-inch baking pan.
In a 2-quart glass measure with handle, combine condensed milk, cocoa and chocolate chips.
Cook in microwave oven on 100% power 2 minutes or until chips are melted, stirring after each minute. Stir in remaining ingredients.
Turn into prepared pan.
Bake 20 minutes or until center is set.
Cool.
Store tightly covered at room temperature.
ust combined.
Fold in chocolate chips, if using.
Scrape
Remove from the heat, add chocolate, and stir until melted.
up of the baking mix (low-fat bisquik) and 1/2 cup
Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
Use the low-fat spread to grease an 8-inch loaf tin.
In a large bowl, whisk the egg-whites to a froth.
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
Fold the whisked whites into this mixture.
Pour into the greased tin and bake for 30-40mins.
Let cool, then slice.
Preheat Oven to Moderate.
Grease & line pan(s).
Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour & milk (in 2 batches).
Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6-8.
Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
Spray a 13 x 9-inch pan with Pam.
In a large saucepan, melt margarine.
Stir in milk and sugar and bring to a boil over medium heat, stirring constantly.
Boil for 5 minutes, stirring constantly.
Remove pan from heat and stir in chocolate.
Add prunes, Marshmallow Creme, walnuts and vanilla.
Pour into pan and chill.
Cut into 48 pieces when firm.
Preheat oven to 350\u00b0.
Spray 13 x 9-inch baking pan with cooking spray.
In 2-quart glass measure with handle, combine Eagle Brand low-fat, cocoa and chips.
Cook in microwave oven 2 minutes or until chips melt, stirring after each minute.
Stir in remaining ingredients; turn into prepared pan.
Bake for 20 minutes or until center is set.
Cool.
Store tightly covered at room temperature.