Brownie baked alaska lite
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Wmo6n`a?,3ViYҡZ-Tߑ6uEwwtͽw_Q_ rCq?~}ՒgL&ɳZ*58u膞ZP]imnXz(:0G!-ki `K3a"籏9iN*4M3QPfW(TLr=^bD.b$[XEAU": }U ҄("!\Ʃ1u2 >XmrHEF)ܷywlܹzzgJuyQxzQ)SV_cSΩ oaޞCw5 |֍V$ĵNis{O ~h]IՋO|4:~<߼ۯ_ (`k軒e|Pn*We\rU_,o\E,dj_VCl&~YSM6m>)e]M5cfS yAX;hI]e'? :9[_&]i4x?'>'ɗ,wU<*nWOF-Υpm%w%h94 Ug".ůqz ܮr !cy3a^\Gg;qqfi+ 3LSz& ll1؛He Zil%dK)gb)l3WdWj~ǣ"TX\S0:&4##yΧOR( M7]6Hg ly}o [|bCfbdU s`[ AڣH'hMф(Ǟb:ȣ#HʪFŵ Eحr>]3]Z^b W?OZpDzfT Brownie baked alaska lite
  Dessert    Low Fat    Brownies  
Last updated 10/4/2011 8:10:40 PM. Recipe ID 38442. Report a problem with this recipe.
Wmo6n`a?,3ViYҡZ-Tߑ6uEwwtͽw_Q_ rCq?~}ՒgL&ɳZ*58u膞ZP]imnXz(:0G!-ki `K3a"籏9iN*4M3QPfW(TLr=^bD.b$[XEAU": }U ҄("!\Ʃ1u2 >XmrHEF)ܷywlܹzzgJuyQxzQ)SV_cSΩ oaޞCw5 |֍V$ĵNis{O ~h]IՋO|4:~<߼ۯ_ (`k軒e|Pn*We\rU_,o\E,dj_VCl&~YSM6m>)e]M5cfS yAX;hI]e'? :9[_&]i4x?'>'ɗ,wU<*nWOF-Υpm%w%h94 Ug".ůqz ܮr !cy3a^\Gg;qqfi+ 3LSz& ll1؛He Zil%dK)gb)l3WdWj~ǣ"TX\S0:&4##yΧOR( M7]6Hg ly}o [|bCfbdU s`[ AڣH'hMф(Ǟb:ȣ#HʪFŵ Eحr>]3]Z^b W?OZpDzfT


 
      Title: Brownie baked alaska lite
 Categories: Dessert, Low-fat
      Yield: 16 Servings
 
      1 pk (20.5 oz.) low-fat brownie
           -mix
    2/3 c  Brewed liquid coffee; cooled
     10    Egg whites; divided
      3 pt Nonfat; vanilla fudge frozen
           -yogurt, softened
    1/2 ts Cream of tartar
    1/4 ts Salt
      1 c  Sugar
 
  Preheat oven to 350 degrees. Butter and flour 2 (8") round cake pans.
  Combine brownie mix and coffee. Beat 2 egg whites until soft peaks
  form; gently fold into brownie mixture. Divide evenly between pans.
  Bake 22-24 minutes or until toothpick inserted into centers comes out
  clean. Cool on rack 10 minutes. Remove from pans; cool completely.
  
  Line 8" springform pan with plastic wrap. Place 1 brownie layer in
  bottom; cover with yogurt, then top with remaining brownie layer.
  Cover with plastic wrap; freeze until very firm, at least 2 hours.
  Invert cake onto oven-proof serving dish, discarding plastic wrap.
  Freeze until ready to serve.
  
  Preheat oven to 500 degrees. Beat remaining egg whites until frothy.
  Add cream of tartar and salt; beat until soft peaks form. Beat in
  sugar, 1 Tbs. at a time, until stiff peaks form. Transfer meringue to
  plastic food storage bag; snip corner. Pipe rosettes over top and
  sides of cake. Bake 2-3 minutes or until meringue is lightly browned.
  Serve immediately. Makes
       16    servings.
  
  Per serving: 328 cals.; 9 g. protein; 3 g. fat; 0 mg. chol.; 67 g.
  carbs.;
      258    mg. sodium; 1 g. fiber
  
  Time in the Kitchen: 35 minutes; ready to serve in 3 hours, 40 minutes
  




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Recipe ID 38442 (Apr 03, 2005)

Wmo6n`a?,3ViYҡZ-Tߑ6uEwwtͽw_Q_ rCq?~}ՒgL&ɳZ*58u膞ZP]imnXz(:0G!-ki `K3a"籏9iN*4M3QPfW(TLr=^bD.b$[XEAU": }U ҄("!\Ʃ1u2 >XmrHEF)ܷywlܹzzgJuyQxzQ)SV_cSΩ oaޞCw5 |֍V$ĵNis{O ~h]IՋO|4:~<߼ۯ_ (`k軒e|Pn*We\rU_,o\E,dj_VCl&~YSM6m>)e]M5cfS yAX;hI]e'? :9[_&]i4x?'>'ɗ,wU<*nWOF-Υpm%w%h94 Ug".ůqz ܮr !cy3a^\Gg;qqfi+ 3LSz& ll1؛He Zil%dK)gb)l3WdWj~ǣ"TX\S0:&4##yΧOR( M7]6Hg ly}o [|bCfbdU s`[ AڣH'hMф(Ǟb:ȣ#HʪFŵ Eحr>]3]Z^b W?OZpDzfT