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Fudgy Brownie Dessert

"I came up with this recipe when searching for a low-fat dessert for my chocolate-loving family," recalls Karen Yoder from Bremerton, Washington. "My husband's and son's eyes light up whenever I serve these fudgy brownies topped with a fluffy mousse."
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min. + cooling
  • Makes
    15 servings


  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup baking cocoa
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/2 cup egg substitute
  • 1 cup unsweetened applesauce
  • 1 cup egg substitute
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 1-1/4 cups baking cocoa
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed


  • In a large saucepan, combine the sugar, cornstarch and cocoa. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cover and refrigerate.
  • Meanwhile, for crust, in a large bowl, combine the applesauce, egg substitute, oil and vanilla. In another large bowl, combine the cocoa, sugar, flour and baking powder. gradually add to applesauce mixture just until blended.
  • Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • In a large bowl, beat the chilled chocolate mixture until light. Fold in whipped topping; carefully spread over crust. Refrigerate for 2 hours.
Nutrition Facts
1 piece: 220 calories, 8g fat (0 saturated fat), 1mg cholesterol, 106mg sodium, 33g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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  • Kramer6
    Dec 19, 2011

    A whole cup and a half of sugar for the receipe? Not really diabetic friendly!