crockpot wednesdays 

Crock Pot Wednesday Inaugural Event – Be sure to sign up with Mister Linky!  Thanks for being here.

 

 

 

Check out what’s being given away for this first event:

1)Temptation Jewels
2)Temptation Boutique
3)Temptation Pizzazz

I know there are people in this world who don’t like chocolate.  I am not one of them!  While I’m not a huge dessert eater, I do need a chocolate fix occasionally.

photo

I’ve tried this dessert from Cooking Light several times and can vouch for its ease and great taste.   You will need a soufflé dish that fits inside your slow cooker (a pan will also work, but I prefer the soufflé dish).  This is an easy way to have dessert made while you are working on the rest of the meal.

photo

1 19.8 ounce package fudge brownie mix (I usually used dark chocolate)
1 cup water
1/2 cup applesauce
3 tablespoons canola oil
1 large egg
1 large egg white
cooking spray
1/2 cup fat-free caramel sundae syrup
2 tablespoons chopped walnuts or pecans (I usually use about 4 tablespoons of nuts that have been slightly toasted.)**
3 cups water
2 3/4 cups vanilla fat-free frozen yogurt

Combine the brownie mix, 1 cup water, applesauce, canola oil, and egg in a large bowl.  Stir well (50 strokes) and set aside.  Beat the egg white with a mixer at high speed until stiff peaks form.  Gently FOLD the egg white into the brownie batter.

Pour the batter into a 2-quart soufflé dish or deep-sided round baking dish that has been coated with cooking spray.  Drizzle the caramel syrup over the batter and sprinkle with the nuts (I sometimes just stir the nuts into the batter.); the caramel will sink to the bottom.

Place a sheet of aluminum foil over the top of the soufflé dish wrapping the edges underneath.  Place the dish on top of another long sheet of foil, press the foil against the sides and over the top of the dish, completing enclosing it.  Place the dish on a small trivet, rack (I use one that came with my pressure cooker.), or 3 canning rings in a round 5-quart electric slow cooker.  Pour the 3 cups of water into the cooker.  Place the soufflé dish on the rack.  Cover the cooker and cook on HIGH for 4 1/2 hours or until pudding is set.  Remove the dish from the cooker and remove the foil.  Let the pudding set at least 20 minutes.  Spoon into dessert glasses or bowls and top with the frozen yogurt.  Be sure to scoop all the way to the bottom of the soufflé dish so you get the caramel sauce as well.

This makes 11 servings of 1/2 cup pudding and 1/2 cup vanilla yogurt (yeah, right!).  378 calories

**Perfect Boy is allergic to nuts, so I definitely leave these out when he is around. 

Linked to: 

image Save Room for Desserts Wednesday

 

 

 

 

Tempt My Tummy Tuesdays

 

 

 

 

 

Tasty Tuesdays

 

 

 

 

 

imageSlow Cooking Thursdays