Saturday, October 30, 2010

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Brownie Fruit Pizza





                                                                     

No one who cooks cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.
                                                                                                          -Laurie Colwin




It looks yummy. The sides were burnt. I think I put too much fruits on top. Which weighed it down and they kept sliding off. I used strawberries and peaches instead of what the recipe called for. I caught a headache trying to look for all these fruits.The taste was a little off. It didn't taste like brownie at all. More like frownie. Will I make this again, probably not. But, it gets one thumb up only because it looks good enough to eat and caught my attention to make it.



Nonstick cooking spray
1/2 cup  sugar
3 tablespoons  butter or margarine, softened
1 egg 
3/4 cup  chocolate-flavored syrup
2/3 cup  all-purpose flour
3 cups  assorted fruit such as sliced, peeled kiwifruit; mandarin orange sections; sliced bananas; sliced, peeled peaches; sliced nectarines; strawberries; raspberries; and/or blueberries
1/2 cup  chocolate-flavored syrup


Directions
1. Lightly coat a 12-inch pizza pan with cooking spray. Set aside.(I used an aluminum pizza pan)
2. For crust, in a medium mixing bowl combine sugar and butter. Beat with an electric mixer on medium speed until creamy. Add the egg product; beat well. Alternately add the 3/4 cup chocolate-flavored syrup and the flour, beating after each addition on low speed until combined. Spread into the prepared pizza pan.
3. Bake in a 350 degree F oven about 20 minutes or until top springs back when lightly touched. Cool on a wire rack.
4. To serve, cut the brownie into 12 wedges. Top each wedge with fruit; drizzle with the 1/2 cup chocolate-flavored syrup. Makes 12 servings.


Nutrition Facts
Calories 187, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 61 mg, Carbohydrate 39 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 1%, Iron 5%. Exchanges: Fruit .5, Other Carbohydrate 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
source








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