You’ll find the author of this decadent sundae, Devin Alexander, chatting it up on the daily news-magazine show America Now, with Leeza Gibbons and Bill Rancic, or showing off recipes from her book “I can’t believe it’s not fattening“. Devin’s a wiz at taking traditional recipes and making them lower cal and fat, without taking out all the fun and flavor.
“I believe that if you put “Godiva” in front of almost anything, it’s likely that people will want to eat it. One of my favorite things about this sundae is that it is surprisingly satisfying for only 200 calories. It may seem small, but I’ve served these repeatedly at dinner parties and even my foodie friends say it’s “the perfect amount.” And the coolest thing is you can store the brownies in an airtight plastic container in the freezer for weeks (the brownies won’t even need defrosting). I developed this recipe with light, slow-churned ice cream, but I actually love fat-free, too. It’s so much better than the standard fat-free ice creams of the past. If you do opt for that, you’ll save an additional 10 calories and 3 g of fat.”
Godiva Brownie Sundaes
Butter-flavored cooking spray
2 tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract 2 large egg whites
1/2 cup light or dark brown sugar (unpacked)
2 tablespoons whole-grain oat flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon very finely ground espresso beans
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups light or fat-free churned vanilla ice cream, divided
12 teaspoons chocolate syrup, divided
12 teaspoons Godiva liqueur or other chocolate- flavored liqueur, divided
6 tablespoons fat-free aerosol whipped topping, divided
Preheat the oven to 350°F.
Lightly mist six 31/2-inch-diameter ramekins or ovenproof glass bowls with spray. Place them side by side on a medium baking sheet.
Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a medium mixing bowl until well combined. Add the ?our, cocoa powder, espresso, baking powder, and salt. Stir until just combined and no lumps remain. Divide the batter evenly among the ramekins (about 2 heaping tablespoons in each). Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
Transfer the baking sheet to a cooling rack and cool for 5 minutes. Top each brownie with 1/3 cup ice cream. Drizzle 2 teaspoons chocolate syrup over each, followed by 2 teaspoons liqueur, and then top each with 1 tablespoon whipped topping. Serve immediately.
No more than 20 minutes hands-on prep time
MAKES 6 SUNDAES; 6 SERVINGS
Each 2-Decadent-Disk serving (1 sundae) has: 210 calories, 5 g protein, 39 g carbohydrates, 3 g fat, 1 g saturated fat, 14 mg cholesterol, <1 g fiber, 178 mg sodium
You save: 117 calories, 11 g fat, 6 g saturated fat
Traditional serving: 325 calories, 5 g protein, 45 g carbohydrates, 14 g fat, 7 g saturated fat, 37 mg cholesterol, 2 g fiber, 211 mg sodium
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