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Taste of Home Light Dessert Recipe of the Week

Dear $$firstname$$,

This week brings you a special announcement from us here at Taste of Home...

You’re invited to check out our updated Web site! Simply click on the link to this week’s recipe for Gingerbread Cookies to see exciting new features of our site. For example, the recipe information for Gingerbread Cookies now includes Related Recipes and Related Tips. Some recipes also feature Related Meals and Related Videos!

Plus, in addition to being able to sign in and rate each recipe, you can add your own tips, recipe variations and personal notes to a recipe using the new “Post a Comment” feature. Share your ideas and suggestions with other home cooks using this great comment feature for each light dessert recipe or other recipes on the site. Remember to save all your favorite recipes with the  “Add to My Recipe Box” feature!

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Light Dessert Recipe of the Week

Makeover Rocky Road Fudge Brownies

This brownie recipe is a lighter and healthier version of Nanette Swinson’s gooey, over-the-top fudge brownies. She wanted our Makeover Team to make them better for you, and our pros really came through! We’re sure you’ll love these fudgy treats!
—Taste of Home's Test Kitchen

INGREDIENTS:

1 package reduced-fat fudge brownie mix
(13-inch x 9-inch pan size)
1/2 cup chopped pecans
2 cups miniature marshmallows
1 cup marshmallow creme
1/4 cup fat-free milk
3 tablespoons butter or stick margarine
3 tablespoons baking cocoa
1 square (1 ounce) unsweetened chocolate
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

DIRECTIONS:

Prepare brownie mix according to package directions; stir in pecans. Spread batter into a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Cool on a wire rack.

In a saucepan, combine marshmallow creme, milk, butter, cocoa and chocolate. Cook and stir over low heat until melted and smooth. Transfer to a mixing bowl; beat in confectioners' sugar and vanilla until smooth. Drizzle over marshmallows. Yield: 2 dozen.
 

NUTRITIONAL FACTS

One brownie equals:

180 calories
6 g fat (2 g saturated fat)
4 mg cholesterol
109 mg sodium
32 g carbohydrate
1 g fiber
2 g protein

Diabetic Exchanges:

2 starch, 1 fat
 

TASTY TIP

If you line your baking pan with aluminum foil, you can lift the uncut brownies out of the pan for super-easy cutting. Plus, cleanup will be a cinch.
 

 

 

 

 

 
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