Brownies Under Cover

If long, chilly winter days make you feel like hibernating, go ahead — moms-to-be need plenty of rest. Slip into your P.J.s, curl up with a good book, and nibble on a scrumptious peppermint brownie. This delectable dessert is so rich and chocolaty, it’s hard to believe it’s low-fat — and a cinch to make.
    With or without ice cream, these brownies are a great source of calcium, the bone-building mineral that is vital to both you and your baby. The minty aroma may help keep you calm or stave off those “cabin fever” blues. (Peppermint is a safe and commonly used fragrance in aromatherapy.)
    Whip up a batch today and enjoy them under the covers, or serve them to guests at your next holiday party.


Peppermint Brownies
Serves 15

             Nonstick vegetable oil cooking spray
    4       tablespoons instant dry powdered skim milk
    1/2   cup skim milk
    1      package fudge brownie mix
    1/2   cup applesauce, unsweetened
    2      egg whites
    1      teaspoon peppermint extract

Toppings:
    1     quart low-fat vanilla ice cream
    1     cup fat-free chocolate sauce
    15     peppermint candies

Preheat oven to 350° F. Lightly spray the bottom of a 13-by-9-inch pan with nonstick cooking spray. In a small bowl, combine the skim milk powder with the skim milk, and stir until dissolved.
    In a large bowl, combine the brownie mix, applesauce, egg whites, peppermint extract and skim milk mixture. Beat 60 strokes by hand. Spread evenly in prepared pan. Bake for 30–35 minutes. Do not overbake.
    When the brownies are cool, cut them into 15 pieces. Top each with 1/4 cup low-fat vanilla ice cream, 1 tablespoon fat-free chocolate sauce and 1 peppermint candy.

Nutrition information per serving (1 brownie with 1/4 cup low-fat vanilla ice cream, 1 tablespoon fat-free chocolate sauce and 1 peppermint candy): 271 calories, 10 percent fat (3 grams), 84 percent carbohydrate, 6 percent protein, 44 micrograms vitamin A, 104 milligrams calcium, 1 milligram iron, 2 micrograms folic acid.