Saturday, October 23, 2010

Motlen Chocolate Cookie Cakes

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 imitation butter (I use Promise Heart Smart)
  • 3 egg beaters (3/4 cup)
  • 1 cup powdered sugar
  • 1/3 cup flour
  • 7 CHIPS AHOY! Reduced Fat Cookies
  • 1/2 cup thawed COOL WHIP Whipped Topping (optional)
  1. HEAT oven to 425°F.
  2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1-1.5 min. or until butter is melted, stirring every 30 seconds). Stir until chocolate is completely melted. Beat egg beaters, powdered sugar and flour with whisk until well blended. Gradually beat into chocolate mixture.
  3. LINE 12 muffin pan cups with paper liners; spray with cooking spray. Place some broken cookie pieces on bottom of each cup; cover with batter.
  4. BAKE 8 min. or until cakes are firm around edges but still soft in centers. Cool in pan 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve topped with COOL WHIP if desired.
Makes 12 cakes (but you'll probably want 2 at a time, because they're not all that big!)

Nutrition (per cake)
Calories 130
Fat 4g
Sat Fat 2.5g
Sodium 120mg
Potassium 4mg
Carbs 23g
Sugars 12g
Protein 2g

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