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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 20 |
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This is a healthy treat for the summer! (I assume you can also substitute the normal stuff for the fat-free/sugar-free things, but I've been looking for a good low-fat/diet-friendly chocolate recipe so I keep it the same. (Cook time is for baking brownies, and prep is for refrigeration time.) Ingredients:
1 (19 7/8 ounce) package fudge brownie mix |
1/4 cup water |
1/2 cup vegetable oil |
1/2 cup egg substitute |
1 tablespoon dry instant coffee (dry) |
1 (3 1/2 ounce) package fat-free sugar-free instant chocolate pudding mix |
2 cups skim milk |
1 (6 ounce) package toffee pieces (reserve 2 tbs for garnish) |
1 (8 ounce) container frozen fat-free whipped topping, thawed (3 1/4 cups) |
Directions:
1. Heat oven to 350 degrees F.
2. Prepare brownie mix as directed on package for 13×9-inch pan, using water, oil and egg product and stirring coffee into batter.
3. Bake and cool as directed.
4. Cut brownies into 1-inch squares.
5. Place half of the brownie squares in bottom of 3-quart glass bowl.
6. Prepare pudding mix as directed on package for pudding, using skim milk.
7. Pour half of the pudding over brownies in bowl.
8. Top with half each of the toffee bits and whipped topping.
9. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
10. Sprinkle with reserved toffee bits.
11. Cover and refrigerate at least 4 hours before serving.
12. Cover and refrigerate any remaining trifle.
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