Mexican Brownie Pudding Dessert
3/4 c. flour
1 1/4 c. Splenda Granular*
3 tabl. unsweetened cocoa powder*
3/4 tsp. baking soda
1/4 tsp. table salt
1/2 c. Land o Lakes f/f half and half
2 tabl. ICBINB light margarine
1 1/2 tsp. vanilla
3/4 tsp. ground cinnamon
1 c. boilinng water
Pre heat oven 350 degrees Spray 8 x 8 dish with butter flavored cooking spray.
In a med. bowl combine flour, 3/4 c Splenda, 2 tabl. cocoa, baking soda and salt. Add half and half, margarine and vanilla. Mix gently just to combine. Evenly spread batter into baking dish. In same bowl, combine remaining 1 tabl. cocoa, remaining 1/2 c. Splenda and cinnamon. add boiling water. Mix well to combine. Evenly pour mixture over top of batter. Lightly spray top with butter flavored cooking spray.
Bake 40 - 50 min. Divide into 6 servings. Serve warm.
Serves 6 HE 2/3 br, 1/2 fa, 1/4 sl. 15 oc
110 cal, 2g fat, 2 g pr, 21g ca. 322mg so, 34mg cl, 1g fa
Diabetic Exc. 1 st. 1/2 fa
Carb choice 1