Low-Calorie Brownie-Inspired Recipes: Brownie S'mores Bake, Brownie Crumble Yogurt Bonanza
1/9th of recipe: 153 calories, 4g total fat (2g sat. fat), 261mg sodium, 31.5g carbs, 5g fiber, 9.5g sugars, 5.5g protein
How do you make a brownie better? Sandwich it between sweet graham crackers and toasty marshmallows!
Cook: 35 minutes
Cool: 1 hour
3 sheets (12 crackers) honey graham crackers
One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1/4 cup canned pure pumpkin
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/4 cup whole-wheat flour
1/4 cup Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
1 tsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
1/4 cup plus 2 tbsp. mini (or chopped) semi-sweet chocolate chips
1/2 cup mini marshmallows
Preheat oven to 350 degrees. Spray an 8” X 8" baking pan with nonstick spray.
Break graham cracker sheets into single crackers, and evenly place in the bottom of the baking pan.
Place all remaining ingredients except chocolate chips and marshmallows in a food processor. Puree until completely smooth and uniform.
Fold in 2 tbsp. chocolate chips.
Spread mixture into the baking pan, and smooth out the top.
Evenly top with remaining 1/4 cup chocolate chips. Lightly press into the batter. Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 - 30 minutes.
Remove baking pan, and set oven to broil.
Evenly top brownies with marshmallows.
Broil until marshmallows have melted and lightly browned, about 1 minute.
Let cool completely, about 1 hour.
MAKES 9 SERVINGS
1/2 of recipe (1 bowl): 197 calories, 3g total fat (1.5g sat. fat), 237mg sodium, 36g carbs, 3.5g fiber, 22g sugars, 6.5g protein
Creamy chocolate yogurt on the bottom, yummy brownie crumbles on the top, and a sprinkling of chocolate chips for good measure. Yup… that's a bonanza!
Cook: 5 minutes or less
Cool: 15 minutes
1/4 cup moist-style devil’s food cake mix
3 tbsp. canned pure pumpkin
1 cup fat-free vanilla yogurt
2 tbsp. unsweetened cocoa powder
2 tsp. mini semi-sweet chocolate chips
In a medium microwave-safe bowl sprayed with nonstick spray, combine cake mix with pumpkin. Add 1 1/2 tbsp. water, and mix until completely smooth and uniform.
Microwave for 1 1/2 minutes, or until set.
Immediately run a knife along the edges to separate the brownie from the bowl. Firmly place a plate over the bowl, and flip so that the plate is on the bottom. Gently shake bowl to release brownie onto the plate.
Let cool completely, about 15 minutes.
Meanwhile, in a medium bowl, mix yogurt with cocoa powder until uniform. Divide between two medium bowls.
Break and crumble brownie into pieces. Divide between the two medium bowls.
Top with chocolate chips.
MAKES 2 SERVINGS
Chew on this:
It's National Artichoke Hearts Day, March 16th. This Spinach & Artichoke Chicken Skillet recipe is sooooo good!
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