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 Brownie
- 1¼ cups sugar
- 1 cup Plain Mountain High Yoghurt®
- 2½ tablespoons canola or vegetable oil
- 2 teaspoons vanilla
- 1/3 cup fat-free egg product
- 1 cup all-purpose flour
- ¾ cup unsweetened baking cocoa
- ½ teaspoon salt
Chocolate Ganache
- ¼ cup whipping cream
- 1/3 cup semisweet chocolate chips
- Fresh raspberries, if desired
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Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray or place mini paper baking cup in each of 36 mini muffin cups.
In medium bowl, mix sugar, yoghurt, oil, vanilla and egg product. Stir in flour, cocoa and salt. Pour batter into muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack.
In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
Spoon about 1 teaspoon chocolate mixture onto each brownie. Garnish each with a fresh raspberry.
Makes 36 servings.
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| Calories - 80 |
| Total Fat - 2.5g |
| Cholesterol - 0mg |
| Potassium - 55mg |
| Sodium - 40mg |
| Total Carbohydrates - 12g |
| Protein - 1g |
| Fiber - 0g |
| Calcium - 0% |
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Serving size: 1 brownie bite.
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*Note:All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes
Brownie Bites with Chocolate Ganache
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