- 8
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Ingredients
- 3/4 cup all-purpose flour, plus 2 tbsp all-purpose flour, divided
- 2/3 cup Splenda Granular, plus 3 tbsp Splenda Granular, divided
- 1/4 cup margarine
- 1/4 cup cocoa
- 1/2 tsp powdered instant coffee
- 1/4 tsp baking powder
- 1/2 cup frozen egg substitute, thawed
- 1/2 tsp vanilla extract
- 1/2 cup plain nonfat yogurt
Preparation
Step 1
Heat oven to 350 F.
In medium bowl, stir together 3/4 cup flour and 3 tbsp Splenda Granular. With pastry blender or two knives, cut in margarine until fine crumbs form. Press mixture onto bottom of ungreased 8-inch square baking pan. Bake 15 minutes or until golden. Reduce oven temperature to 300 F.
Meanwhile, in a small mixer bowl, stir together remaining 2/3 cup Splenda, cocoa, remaining 2 tbsp flour, instant coffee and baking powder. Add egg substitute and vanilla; beat on medium speed of electric mixer until well blended. Add yogurt; beat just until blended. Pour over prepared crust.
Bake 30 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares. Store, covered, in refrigerator.