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5 Points per serving


1/2 (20.5-ounce) package low-fat fudge brownie mix

1/3 cup water

vegetable cooking spray

1 cup fat-free fudge topping, divided

6 cups low-fat vanilla ice cream, softened

1/3 cup semisweet chocolate mini-morsels

1/4 cup Malibu rum (or 1/4 cup rum and 1/2 teaspoon coconut extract)

1 1/2 tablespoons flaked coconut, toasted

strawberry fans (optional)

Combine 1/2 package brownie mix and 1/3 cup water, stirring just until dry ingredients are moistened. reserve remaining brownie mix for another sue. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350 for 15 minutes or until edges put away from pan slightly. Let cool in pan on a wire rack. Spread 1/2 cup fudge topping over brownie. Combine ice cream, chocolate morsels, and rum in a large bowl, stirring well. Spread ice cream mixture over brownie. Freeze 2 hours or until firm.To serve, remove torte from pan. Drizzle remaining 1/2 cup fudge topping over torte. Sprinkle with coconut. garnish each slice with a strawberry fan, if desired.

Yield: 16 servings.

Cal. 241 Carb.. 42.2g Protein 4.2g Fat 5.8g Fiber 1.7g Chol. 7mg Sod. 158mg Exchanges: 2 1/2 starch, 1 fat