I freely admit it, I am something of a cook-book-aholic. I have a very difficult time resisting buying them when I see them in stores, garage sales or anywhere they may be obtained.
I have managed to curb this habit over the last year or so, but still am surrounded by about 50 pounds worth of cookbooks. I did go through them once last year and donated quite a few to Kathy as additions to her cookbook collection (hey Kathy, do you want these too, or do you just want me to e-mail you the recipes?).
In this process I am only selecting the recipes that I know have a chance to be enjoyed by my family. Those items that I know will cause little noses (or one bigger nose) to be turned up and a chorus of YUCK! are not making it into the wonderful world of 1's and 0's.
In the book I'm currently going through, I have just entered the dessert section. This one is so yummy sounding, I just had to share!
Brownie Cake Delight
1 pkg low fat fudge brownie mix
1/3 cup strawberry all-fruit spread
¼ tsp almond extract
2 cups strawberries, halved
2 cups thawed low fat non-dairy whipped topping
1. Prepare brownies according to package directions, substituting 11X7 baking pan. Cool completely in pan.
2. Whisk fruit spread in small bowl until smooth. Combine whipped topping and almond extract in medium bowl.
3. Cut brownie crosswise in half. Place half the brownie, cut side down on serving dish. Spread with fruit spread and 1 cup whipped topping. Place second half of brownie, cut side down over bottom layer. Spread with remaining whipped topping.
4. Arrange strawberries on whipped topping. Drizzle chocolate sauce onto cake before serving.
Makes 16 servings.
Here are the numbers on it for those who want or need to watch them:
Calories: 193
Calories from fat: 14%
Total fat: 3g
Saturated fat: <1g
Protein: 2g
Carbohydrate: 41g
Cholesterol: <1mg
Sodium: 140mg
Fiber: <1g
Iron: 1mg
Calcium: 11mg
Vitamin A: 11RE
Vitamin C: 11mg