200 calorie hot fudge brownie sundae

IMG_6647
I could die immediately after hitting “publish” on this post and be happy. This may be my greatest masterpiece. I’m not sure I can ever top this.

Brownie. Banana soft serve. Hot fudge. Coconut whipped cream. 200 calories. Boo. Yah.

4

The only problem with this dessert is that it’s a wee bit complicated. You don’t get to eat a 200 calorie sundae without a little work. You can’t just go out and buy brownies, ice cream, hot fudge and whipped cream and expect it to be low-calorie and all-natural. Nope, to get to that magical 200 calorie mark, I had to make each and every element from scratch. Time-consuming? Yes. Totally worth it? Also yes.

1

The beauty of having each of these recipes in my repertoire now is that they can be used in other places. The brownies are a fudgy, low-calorie treat all on their own (perfect for lunch dessert). I just had some of the hot fudge sauce on my overnight oats this morning. And I can’t wait to put the coconut whipped cream on a pie this summer. Actually, heads up, expect to see this coconut whipped cream pretty much in every single dessert recipe over the next year. I was skeptical about making whipped cream from coconut milk, but it turned out to be incredibly easy and the end result was eat-it-straight-out-of-the-mixer-bowl kinda good. Plus, over regular heavy whipping cream, using coconut milk saves you 200 calories per 1/2 liquid cup. And because I’m such a coconut fan, I believe this tastes better than the traditional kind!
2

I’ve mentioned before that I have this pipe dream (as in, it sounds fun in my head, but in no way do I want to put in the work) of opening up an all-natural restaurant. If that ever did happen, this sucker would be on the menu in a heart beat. Watch out Dairy Queen, I’m coming for you and your high-calorie, low-quality sweet treats. Muwahaahhaah!

[box]

200 Calorie Hot Fudge Brownie Sundaes

by Cassie Johnston

Prep Time: 45 minutes

Cook Time: 20 minutes

Makes: 4 sundaes, plus extra brownies

 

Ingredients

For the brownies
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup egg whites (about 4)
  • 1/3 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • Pinch of salt
  • 2/3 cup sugar
For the hot fudge
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup water
  • 1/2 cup sugar
  • 2 ounces semisweet baking chocolate, chopped
For the coconut whipped cream
  • 1 can coconut milk, refrigerated (not light)
  • 1/4 cup confectioner’s sugar
For the sundaes

Instructions

For the brownies
  1. Preheat oven to 350°. In a medium-sized mixing bowl, whisk together the applesauce, vanilla, and egg whites until well combined. Add in flour, cocoa, salt and sugar and whisk until just combined. Pour into a cooking spray coated square baking pan and bake in preheated oven for 10-12 minutes, or until middle feels solid. Let cool in pan for 15-20 minutes, then slice into nine brownies.
For the hot fudge
  1. In a medium saucepan over low heat, whisk together cocoa, water and sugar. Bring to a boil and continue stirring while it boils for 1-2 minutes or until mixture thickens and sugar dissolves. Remove from heat and stir in baking chocolate until melted. Set aside. Sauce will thicken more as it cools.
For the coconut whipped cream
  1. Carefully open the cold can of coconut milk, without shaking or stirring. Spoon out the top, white portion (leaving the clear coconut water in the bottom of the can). Whip coconut cream on high in an electric mixer until stiff peaks form, about 10 minutes. Add in confectioner’s sugar and whip 1-2 minutes more until combined.
To assemble sundaes
  1. In a bowl, top one brownie (heated briefly in the microwave, if preferred) with 1/2 cup banana soft serve. Drizzle soft serve with 2 tablespoons of hot fudge sauce. Top sundae with 2 tablespoons of whipped cream and one cherry.
Powered by Recipage

[/box]

3

What would you consider your greatest masterpiece?


Don’t forget, the Cook for the Cure Raffle is still going strong. Only one more day to get your chance to win lots of amazing prizes!

31 Comments

  1. says

    I’ve got a tie between my two greatest recipe creations, but they both share characteristics with your 200-calorie sundae. (YUM! btw)

    1. Peanut Butter Pretzel Banana Pie, aka vegan peanut butter ice-cream pie in a pretzel crust.
    2. Banana Split Cupcakes (with a hot fudge center and icing made from real ice-cream).

    • Cassie says

      I didn’t this time (the cleanup crew got to the kitchen before I could save it) but I had planned on just putting it in a smoothie. :)

  2. says

    Oh my GOSH. This looks so delectable! Must try the whipped coconut cream!

    For a second I read that you had a pie* dream to open your own restaurant and I imagined you like Keri Russell in Waitress. It turns out I am wearing my old glasses.

    My masterpiece? I’m not sure since I don’t invent as many recipes as you do, but it might have to be this salad: http://www.renaissancemaam.com/2011/08/blueberry-beet-salad-with-feta-pecans.html Maybe it’s been done before, but it’s pretty freakin’ good.

  3. says

    I took a sour cream pancake recipe and just swapped the cream for yogurt, instead of maple syrup and butter I took some frozen blueberries cooked them they make a great syrupy sauce hot and really good compote with greek yogurt for weekday breakfasts.. (I have not idea about the calories ’cause the counting of them makes me crazy!). Anyway it’s my treat breakfast and it’s better for me than it could be…(http://nicdempsey.com/2011/09/15/pancakes)

  4. Mary R. says

    You are a genius! Totally making these over the weekend. I’m also making your Clean Shepard’s pie and stuffed shells. Thanks for all the delicous ideas and recipes.

  5. Brittny says

    i came across this recipe via thecakebar, and literally could have wept had i not been around other people. this is the single most beautiful “healthy” thing ever. i am seriously so impressed! i’ll be making this as soon as humanly possible.

  6. Mindy says

    Great recipe! Had trouble with the coconut whipped cream; beat for a long time and still soupy (only used the ‘fat’)…Brownies were amazing and they froze well and re-heated in the microwave beautifully. Hot fudge was the biggest hit all around; I could eat it on broccoli. Thanks for something so yummy and reasonably healthy!

    • Cassie says

      Hi Mindy! You know, I’ve actually been having trouble with the whipped cream, too! After years of using this method to get whipped cream, for the past few months, I can’t get coconut milk to “whip” anymore. I wonder if some formulation has changed or something? It’s very strange! And unfortunate because I LOVED coconut whipped cream.

    • Cassie says

      It tastes like bananas, but has the almost exact same texture as soft serve ice cream. It’s delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>