This is a great make-ahead dessert as it needs to chill at least 4 hours.
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) could switch to graham 1 cup packed brown sugar 1/2 cup unsweetened cocoa 1 tablespoon all-purpose flour 3/4 cup 2% reduced-fat milk switch to soy 1/3 cup light-colored corn syrup 1 tablespoon butter, melted marg 1 teaspoon vanilla extract 2 large eggs egg beaters 2 large egg whites 1 cup frozen fat-free whipped topping, thawed 1/2 teaspoon unsweetened cocoa (optional)
Preheat oven to 350°. Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.
Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.
Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.
Yield: 10 servings (serving size: 1 wedge)
CALORIES 272(28% from fat); FAT 8.6g (sat 4g,mono 2.7g,poly 1.4g); PROTEIN 4.3g; CHOLESTEROL 51mg; CALCIUM 53mg; SODIUM 150mg; FIBER 1.5g; IRON 1.2mg; CARBOHYDRATE 46.5g Cooking Light, JANUARY 2003
-------------------- IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!