gaynel mohler Recipe

Frozen Mousse Brownie Sandwiches

By gaynel mohler gaynel


Recipe Rating:
 1 Rating
Serves:
15
Prep Time:
Cook Time:

gaynel's Story

This is a Taste of Home , Light and tasty recipe. Low calorie rich and delicious. A great summertime treat ! I will give the original directions, but How I made them, I made the brownie batter and made them "cookie" style, on the sprayed parchment paper, to eliminate cutting into squares, Just make sure each cookie is uniform in size.I used a measured ice cream dipper to fill each cookie, roze before I wrapped each one.

Ingredients

1 pkg
reduced fat brownie mix (13 x 9" pan size)
2 c
cold fat free or 1% milk
2 pkg
sugar free vanilla instant puddingmix
3 Tbsp
vanilla or white chips, melted and cooled
1/2 c
reduced fat cool whip
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Directions Step-By-Step

1
Line the bottoms and sides of two 9 X 13" cake pans with parchment paper. Coat with non-stick cooking spray.
2
Prepare brownie mix according to package directions. Divide batter evenly between the two prepared pans.
3
Bake 350 degrees for 15 to 18 minutes, until edges just begin to pull away from pan, and a toothpick near the center comes out with moist crumbs.
Cool on racks
4
MOUSSE:

In a medium sized bowl, wisk together the milk and pudding mix for 2 minutes.
5
Stir in a small amount of the pudding into the melted chips, then return all to the pudding bowl.
6
Fold in whipped topping
7
Cover two large cutting boards or inverted baking sheets with plastic wrap.
Invert one pan of brownies onto prepared board or pan.
Gently peel off parchment paper
8
Spread the mousse to within 1/2" of edge.

Carefully invert other brownie layer onto other prepared board or pan.
Gently peel off parchment, and place right side up over mousse filling.
9
Cover and freeze for 4 hours or until the filling is firm.
Remove from the freezer, wait ten minutes before cutting into squares.
10
Individually wrap in plastic wrap and store in freezer.
11
1 sandwich equals:
CALORIES:206
FAT: 5 gms
CHOLESTEROLE: 1 mg
CARBS: 40 g.
DIABETIC EXCHANGE: 2 1/2 starch

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