Ingredients:
3/4 cup all-purpose flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons all-purpose flour, divided
2/3 cup Splenda (sugar substitute), PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
3 tablespoons Splenda (sugar substitute), divided
1/4 cup margarine
1/4 cup HERSHEY'S Cocoa
1/2 teaspoon powdered instant coffee
1/4 teaspoon baking powder
1/2 cup frozen egg substitute, thawed
1/2 teaspoon vanilla extract
1/2 cup plain non-fat yogurt
Directions:
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.
This recipe for Chocolate Mousse Squares serves/makes 8
