STRAWBERRY BROWNIE TORTE
For low cal. on this one make them in muffin tins for portion control and leave off the chocolate syrup.
Provided by Terri Wright
Categories Other Desserts
Time 45m
Number Of Ingredients 7
Steps:
- 1. FOR STRAIGHT TORTE: Mix brownie as suggested & divide into 2 (8in) cake pans. Bake off to box suggestion. Usually 350 for 25-35 mins until toothpick inserted in center comes out clean. While brownie cooks. Combine pudding, water & milk and place in fridge to set for 5mins. Then fold in cool whip. After brownies cakes are cooled completely spread 1/2 of pudding mixture on top of it then on top of that place 1/2 of the sugared strawberries then drizzle some chocolate syrup add other brownie and repeat: pudding, strawberries then drizzle chocolate syrup. Serve with a dollop of whip cream.
- 2. For Lighter Version Option One: Mix brownie as directed and cook into cupcakes regular or mini your choice. Make pudding with only 1/2 a can of milk. Let set up then add whip cream. To assemble: Let brownie cupcakes cool completely. Cut each one in half or thirds if you want layered effect. Add just like above but omit syrup all together.
- 3. Even More lighter Option 2: Mix brownie batter thicker than directed LESS LIQUID you want a cookie dough consistency. Roll out dough or pinch off quarter size pieces and flatten out thin. Bake off WATCH will cook quickly bring out before you think they are to be done REMEMBER carry over time will make them too crispy and hard when totally cooled! Make pudding with only 1/2 a can of milk. Let set up then add 2 ozs of whip cream fold in!! After brownies cookies are cooled completely spread on 1/2 teaspoon of pudding mixture on top of it then on top of that place 1/2 of NOT sugared strawberries just fresh slices or thawed drained frozen ones and top is a 1/4 tsp of remaining cool whip, top with cookie two then repeat layer.
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