These Cranberry-Topped Chocolate Squares offer a sophisticated twist on classic dessert. The base is a light, airy chocolate brownie made with whipped egg whites, providing a tender crumb rather than a dense fudge texture. Topped with a vibrant, tart cranberry compote infused with a hint of rum and cinnamon, it cuts through the sweetness beautifully. Served over a strained, thickened low-fat vanilla yogurt, this dish balances indulgence with freshness. It’s an elegant yet simple treat perfect for holiday gatherings, dinner parties, or as a special weekend dessert that feels lighter than traditional chocolate cakes.
Cranberry-Topped Chocolate Squares-Lite
Description
These Cranberry-Topped Chocolate Squares offer a sophisticated twist on classic dessert. The base is a light, airy chocolate brownie made with whipped egg whites, providing a tender crumb rather than a dense fudge texture. Topped with a vibrant, tart cranberry compote infused with a hint of rum and cinnamon, it cuts through the sweetness beautifully. Served over a strained, thickened low-fat vanilla yogurt, this dish balances indulgence with freshness. It&# 226;ÂÂs an elegant yet simple treat perfect for holiday gatherings, dinner parties, or as a special weekend dessert that feels lighter than traditional chocolate cakes.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C). Coat a 15x10-inch jelly-roll pan with nonstick cooking spray.
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In a large bowl, combine 1 1/4 cups flour, 1 tablespoon flour, baking powder, baking soda, 1 1/3 cups sugar, and 1/2 cup cocoa powder.
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Add 1 cup water, 1/4 cup margarine, and 1 1/2 teaspoons vanilla extract to the dry ingredients.
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Beat at low speed for 1 minute, then increase to high speed and beat for 3 minutes until the mixture is smooth.
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In a separate clean bowl, beat 5 egg whites at high speed until stiff peaks form.
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Stir 1 cup of the beaten egg whites into the chocolate batter to lighten it.
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Gently fold in the remaining egg whites until just combined, being careful not to deflate the batter.
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Spoon the batter into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
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Remove from oven and allow the brownie layer to cool completely in the pan.
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Reduce oven temperature to 350 degrees F (175 degrees C).
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In a separate 15x10-inch pan or large bowl, combine 12 oz fresh cranberries, the remaining 2/3 cup sugar, and 1/2 teaspoon ground cinnamon.
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Sprinkle 3 tablespoons rum over the cranberry mixture and stir well to coat.
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Bake the cranberry mixture for 10 minutes, stirring occasionally, until the cranberries begin to pop and release their juices.
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Remove cranberries from the oven and allow them to cool completely.
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While the components cool, strain 16 oz low-fat vanilla yogurt through paper towels for 5 minutes to thicken it, then scrape into a bowl.
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Stir in 1 cup softened vanilla ice milk until smooth.
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Cut the cooled chocolate brownie into 16 equal squares.
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Spoon 2 tablespoons of the yogurt mixture onto each of 16 dessert plates.
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Place one chocolate square on top of the yogurt on each plate.
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Melt 1 oz unsweetened chocolate and drizzle it in small circles around the brownie on the yogurt.
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Use a knife or pick to drag through the chocolate circles to create a decorative heart pattern.
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Spoon the cooled cranberry compote evenly over each brownie square.
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Garnish with fresh mint sprigs if desired and serve immediately.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 820.4kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 271.6mg12%
- Total Carbohydrate 197.8g66%
- Dietary Fiber 12.0g48%
- Sugars 120.8g
- Protein 13.9g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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