Frozen Chocolate Mint Dessert

By Hklbrries

“This is adapted from my great-aunt's recipe for grasshopper pie. My last version was a fluke, as I put in too much mint extract. I needed to cut the mint taste with something gooey and chocolaty, so I ended up flipping the whole thing upside-down on top of a brownie crust!”

Sarah Newman, Brooklyn Center, MN

Ingredients

• 1 package fudge brownie mix (13-inch-by9-inch pan size)
• 2 egg whites
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1/2 cup baking cocoa
• 1 1/2 cups fat-free milk
• 2 packages (16 ounces each) large marshmallows
• 1/2 teaspoon mint extract
• 1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
• 2/3 cup cream-filled chocolate sandwich cookie crumbs

Preparation

Step 1

In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13-inch-by-9-inch baking dish coated with cooking spray. Bake at 350 F for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely.

Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving.

Nutrition Informatino:
Per serving
293 calories
6 g fat (3 g saturated fat)
1 mg cholesterol
141 mg sodium
60 g carbohydrates
1 g fiber
3 g protein