Mint Brownie Pie à la Mode

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* Exported from MasterCook *

 

Mint Brownie Pie à la Mode

 

Recipe By : Fat-Free Holiday Recipes, by Sandra Woodruff, page 160

Serving Size : 10 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup unbleached flour -- PLUS

2 tablespoons unbleached flour

1/2 cup quick-cooking oats

1 cup sugar

1/2 cup cocoa powder

1/8 teaspoon baking powder

1/4 cup plain nonfat yogurt -- PLUS

2 tablespoons plain nonfat yogurt

2 tablespoons water

4 egg whites

1 teaspoon vanilla extract

1/3 cup chopped walnuts -- (optional)

5 cups nonfat vanilla or mint ice cream

***GLAZE***

1/2 cup confectioners' sugar

2 drops peppermint extract

1 drop green food coloring

2 teaspoons skim milk

 

Yield: 10 servings

 

1. In a medium-sized bowl, combine the flour, oats, sugar, cocoa, and

baking powder, and stir to mix well. Stir in the yogurt, water, egg

whites, and vanilla extract. Fold in the nuts if desired.

 

2. Coat a 9-inch round pan with nonstick cooking spray. Spread the batter

evenly in the pan, and bake at 325F for about 25 minutes, or just until the

edges are firm and the center is almost set. Be careful not to

overbake. Cool to room temperature.

 

3. To make the glaze, combine the confectioner's sugar, peppermint

extract, and food coloring in a small bowl. Stir In the milk. If using a

microwave oven, place the glaze in a microwave-safe dish, and microwave

uncovered on high power for 15 seconds, or until runny. If using a

conventional stove top, transfer the glaze to a small saucepan and place

over low heat until runny.

 

4. Drizzle the glaze back and forth over the cooled pie, and set aside for

a few minutes to allow the glaze to set. Cut the pie into

wedges. Transfer the wedges to individual serving dishes, top each piece

with 1/2 cup of nonfat ice cream, and serve immediately.

 

NUTRITIONAL FACTS (PER SERVING): calories: 247, Cholesterol: 0 mg Fat:

0.8g, Protein: 9.4 g, Fiber: 1.6 g, Sodium: 132 mg

 

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