Chocolate Cobbler

[Guest guest]

I haven't had a chance to try this myself, but the Weight Watchers friend who

told me about it said that it's very good.

 

Miriam

 

 

* Exported from MasterCook *

 

Chocolate Cobbler - 3 pts.

 

Recipe By :DOITFORME30

Serving Size : 15 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons reduced calorie margarine -- see notes

1 cup(s) white self-rising flour

3/4 cup(s) sugar

1 1/2 tbsp Nestle Cocoa for Baking

1/2 cup(s) 2% reduced fat milk -- see notes

1 tsp vanilla extract

1 cup(s) sugar

1/4 cup(s) Nestle Cocoa for Baking

1 1/2 cup(s) boiling water

 

 

Melt the butter in a 13 x 9 x 2-inch baking pan in a 350*F oven.

 

Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tablespoons baking cocoa, milk

and vanilla in a small bowl; spoon mixture over the melted butter. Do not stir

to mix.

 

Mix the 1 cup sugar and 1/4 cup baking cocoa together and drizzle over the

batter. Do not stir to mix.

 

Next, pour the boiling water over the top. Do not stir to mix.

 

Bake at 350*F for 30 minutes. Cool completely on wire rack.

 

 

Source:

" Weightwatchers.com "

 

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Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; trace Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : You can use an 8 x 8 or 9 x 9 pan and you can probably reduce the amount

of margarine used because you wouldn't need as much to coat the pan. You can

also substitute skim milk for the 2% milk. Because the batter will be deeper in

a smaller pan you will need to increase the baking time to 40 - 50 minutes.

Using less margarine and/or skim milk will also reduce the point value a bit.

 

The recipe as written at Weightwatchers.com said it was 15 servings. If you

make it in a square pan, I would imagine that you would be easier to cut 16

servings, again lowering the point value.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0