Frozen Mocha Terrine

Oxmoor House

Yield:

10 servings (serving size: 1 slice terrine and 1 tablespoon sauce)

Recipe from

Recipe Time

Prep: 11 Minutes
Cook: 22 Minutes
Freeze: 4 Hours

Nutritional Information

Calories 196
Fat 4.2 g
Satfat 0.9 g
Protein 4.3 g
Carbohydrate 33.2 g
Cholesterol 3 mg
Iron 1.1 mg
Sodium 96 mg
Caloriesfromfat 20 %
Fiber 2.5 g
Calcium 73 mg

Ingredients

1 cup sugar
2/3 cup unsweetened cocoa
1/2 cup all-purpose flour
1 teaspoon instant coffee granules
1/2 teaspoon baking powder
4 large egg whites, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla extract
Cooking spray
2 cups chocolate low-fat ice cream, softened (such as Healthy Choice Chocolate Chocolate Chunk)
2 cups coffee low-fat ice cream, softened (such as Starbucks Low Fat Latte)
2/3 cup fat-free fudge topping
1 tablespoon coffee-flavored liqueur

Preparation

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl. Combine egg whites, oil, and vanilla in a small bowl; stir into dry ingredients. Spread batter in a 9-inch square baking pan coated with cooking spray. Bake at 350° for 22 minutes. Cool completely in pan on a wire rack.

Line an 8 x 4-inch loaf pan with plastic wrap. Spread chocolate ice cream in bottom of pan. Spread coffee ice cream over chocolate ice cream. Cut brownie into 2 equal pieces. Place one piece over ice cream in pan. Reserve remaining brownie for another use. Cover pan with plastic wrap and freeze at least 4 hours.

Combine fudge topping and liqueur in a small saucepan. Cook over medium heat until sauce is warm. Spoon about 1 tablespoon sauce onto each dessert plate.

Remove terrine from freezer. Remove top sheet of plastic wrap. Invert terrine onto a platter; remove remaining plastic wrap. Cut terrine into 1/2-inch slices. Place 1 slice over sauce on each plate.

Note:

Oxmoor House Healthy Eating Collection

January 2004