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Credit: Oxmoor House

Recipe Summary

prep:
11 mins
cook:
22 mins
freeze:
4 hrs
total:
4 hrs 33 mins
Yield:
10 servings (serving size: 1 slice terrine and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

196 calories; fat 4.2g; saturated fat 0.9g; protein 4.3g; carbohydrates 33.2g; cholesterol 3mg; iron 1.1mg; sodium 96mg; calories from fat 20%; fiber 2.5g; calcium 73mg.
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