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Preheat oven to 350°F. Bake until set,
about 10 minutes. Remove from oven;
reserve.
Combine cream and chocolate in medium
saucepan over low heat. Stir frequently
with wooden spoon until chocolate is
melted, about 10 minutes. Remove from
heat and allow to cool 5 minutes.
Place eggs, sugar, almond extract, and
salt in large mixing bowl. Beat on Speed
3/Medium until mixture is thick and foamy,
about 2 minutes. Add chocolate mixture to
egg mixture and mix on Speed 1/Low until
just blended. Add chocolate chips and
almonds and continue mixing on Speed
1/Low until just blended.
Pour batter over baked chocolate wafers.
Bake in oven until toothpick inserted in
center comes out clean, about 40 to 45
minutes. Cool in pan 20 minutes;
refrigerate (in pan) for 2 hours.
Cut into 16 brownies and carefully remove
from pan.
Tip: To appreciate the soft mousse and
firm crust textures, chill before serving.
Nutritional information per brownie:
Calories 444 (53% from fat) • carb. 45g • pro. 7g
• fat 26g • sat. fat 12g • chol. 81mg • sod. 131mg
Orange Ginger Squares
Try this lowfat, low-cholesterol cake as a
light dessert or snack. Great for lunch
boxes too!
Makes 18 servings
2 tablespoons firmly packed
brown sugar
2 tablespoons margarine,
slightly softened
2 teaspoons grated orange rind
½ teaspoon grated gingerroot
1 egg white
½ cup molasses
½ cup orange juice
1½ cups unbleached, all-purpose
flour
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
cooking spray
1-2 tablespoons powdered sugar
Preheat oven to 350°F. Coat an 8-inch
square baking pan with cooking spray.
In a medium mixing bowl, cream brown
sugar and margarine on Speed 1/Low until
light and fluffy, about 1 minute. Add
orange rind, ginger, and egg white; beat
on Speed 3/Medium until well blended,
about 30 seconds. Creamed mixture may
look curdled; this is normal.
Combine molasses and orange juice in a
small bowl or two-cup measure; reserve.
Combine flour, baking soda, nutmeg, and
salt. Add to creamed mixture alternately
with liquid, beginning and ending with flour
mixture. Beat on Speed 1/Low after each
addition until well blended, about 1 to 2
minutes.
Add batter to pan and bake until a
toothpick inserted in the center comes out
clean, about 25 minutes. Cool completely
in pan on wire rack. Sprinkle with
confectioners’ sugar.
Cut into 9 squares. Remove squares from
pan and cut into triangles.
Nutritional information per serving:
Calories 80 (16% from fat) • carb. 15g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 83mg
Mini Chip Clouds
A light and airy cookie that melts in your
mouth.
Makes 4 dozen cookies
cooking spray
4 egg whites
¹⁄
8
teaspoon cream of tartar
¾ cup sugar
¹⁄
³
cup mini chocolate chips
Preheat oven to 275°F. Coat baking sheets
with cooking spray.
Place egg whites and cream of tartar in a
medium mixing bowl. Start at Speed
1/Low, then gradually increase to Speed
10