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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| all-purpose flour (unsifted): 2 Tbl |
| Splenda: 2/3 cup |
| Splenda: 3 Tbl (divided) |
| margarine (oleo): 1/4 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| instant coffee: 1/2 tsp |
| baking powder: 1/4 tsp |
| egg substitute: 1/4 cup |
| vanilla extract: 1/4 tsp |
| nonfat plain yogurt: 1/2 cup |
Chocolate Mousse Squares
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- Heat oven to 350°F In medium bowl, stir together 3/4 cup flour and 3 Tbsp Splenda. With pastry blender or 2 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 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.