Thursday, December 11, 2008

Turn that frown upside down

Maybe it's the fact that it's been overcast and rainy and miserable all week. Or maybe it's because I've been fighting off a cold the past few days and appear close to losing the battle. For whatever reason, my mood has been downright gloomy all week. And I tend to be a pretty upbeat gal.

So in times like this, only two things can help put a smile on my face. Video clips of adorable - or hilarious - animals! And low-calorie sweet treats!

Check these out...

Awwwww! My Grinch heart just grew three sizes!

And now for the icing on the happy cake, (or in this case, brownies) read below. And then thank Hungry Girl for developing yet another delicious, sugar-free recipe that won't have you feeling guilty for dessert overindulgence.

HG's Swirls Gone Wild Cheesecake Brownies
One box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
One 15-oz. can pure pumpkin
6 oz. fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract

Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Spread batter into a large baking pan (about 9" X 13") sprayed with nonstick spray, and set aside. Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth and lump-free. Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it in. (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!) Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.

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