from "Weight Watcher's" magazine
Nanaimo Bars: Makes 20 ( 3 points each)
Line a 9" square baking pan with plastic wrap. Melt 1/4 c. light stick butter in a saucepan. Add 1/4 c. sugar, 1/3 c. unsweetened cocoa and 1 egg; cook 1 minute. Remove from heat and stir in 1 c. lowfat graham cracker crumbs, 3/4 c. rolled oats, 1/2 c. shredded coconut
1/4 c. chopped walnuts and 1 tsp. vanilla. Press mixture into the bottom of the 9" pan. Freeze for 30 minutes or until firm.
With an electric mixer, beat 4 tsp. light stick butter, 1 -2 T. skim milk, 2 c. powdered sugar and 1/2 tsp. vanilla. Carefully spread over crust. Chill 15 minutes.
Microwave 2 oz. bittersweet chocolate with 2 tsp. light stick butter in 10 second increments. Stir until smooth. Spread over filling. Chill for 2 hours. Cut into bars.
Line a 9" square baking pan with plastic wrap. Melt 1/4 c. light stick butter in a saucepan. Add 1/4 c. sugar, 1/3 c. unsweetened cocoa and 1 egg; cook 1 minute. Remove from heat and stir in 1 c. lowfat graham cracker crumbs, 3/4 c. rolled oats, 1/2 c. shredded coconut
1/4 c. chopped walnuts and 1 tsp. vanilla. Press mixture into the bottom of the 9" pan. Freeze for 30 minutes or until firm.
With an electric mixer, beat 4 tsp. light stick butter, 1 -2 T. skim milk, 2 c. powdered sugar and 1/2 tsp. vanilla. Carefully spread over crust. Chill 15 minutes.
Microwave 2 oz. bittersweet chocolate with 2 tsp. light stick butter in 10 second increments. Stir until smooth. Spread over filling. Chill for 2 hours. Cut into bars.
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