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Orange-Spiced Mini Brownie-Cakes

Orange-Spiced Mini Brownie-Cakes

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  • Makes: 12 servings
  • Prep 45 mins
  • Stand 30 mins
  • Bake 15 mins to 18 mins
  • Cool 5 mins
  • Serving Size: 1 cake and about 2 tablespoons cream
  • Carb Grams Per Serving: 29

Ingredients

  • 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup tub-style vegetable oil spread
  • 2 tablespoons butter
  • 1 1/4 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons finely shredded orange peel
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 2/3 cup granulated sugar*
  • 2 ounces semisweet or dark chocolate, melted and cooled
  • 1 recipe Orange Cream (below)
  • Powdered sugar (optional)

Directions

  1. Allow eggs, yogurt, vegetable oil spread, and butter to stand at room temperature for 30 minutes. Meanwhile, line twelve 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, cocoa powder, orange peel, baking powder, and baking soda; set aside.
  2. Preheat the oven to 350 degrees F. In a large mixing bowl beat butter and vegetable oil spread with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating about 5 minutes or until light and fluffy. Gradually beat in eggs. Beat in melted chocolate until combined. Alternately add flour mixture and yogurt to butter mixture, beating on low to medium speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each 2/3 to 3/4 full.
  3. Bake for 15 to 18 minutes or until a toothpick inserted near centers comes out clean. Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely on rack.
  4. To serve, remove paper bake cups and split cakes in half horizontally. Place bottoms of cakes on serving plates. Top with about 2 tablespoons of the Orange Cream. Lean cake tops up against sides of cake bottoms. If desired, sprinkle cake tops with powdered sugar. Makes 12 (1 cake and about 2 tablespoons cream each) servings.

Tip

  • *Sugar Substitutes: Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 2/3 cup granulated sugar.
  • *Sugar Substitutes: Per Serving with Substitute: Same as above, except 185 cal., 23 g carb. Exchanges: 0.5 carb. Carb choices: 1.5.

Orange Cream

Ingredients

  • 1/2 cup plain nonfat Greek yogurt
  • 1 teaspoon finely shredded orange peel
  • 1 1/2 cups frozen light whipped dessert topping, thawed

Directions

  1. In a medium bowl combine plain nonfat Greek yogurt and finely shredded orange peel. Fold in frozen light whipped dessert topping, thawed.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 202 cal., 8 g total fat (4 g sat. fat), 5 mg chol., 97 mg sodium, 29 g carb. (1 g fiber, 16 g sugars), 5 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Starch (d.e): 1; Fat (d.e): 1.5