Mint Brownie Pie A La Mode
|Unbleached flour||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Quick cooking oats||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cocoa powder||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄8 Teaspoon|
|Plain non-fat yogurt||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Vanilla extract||1 Teaspoon|
|Walnuts||1⁄3 Cup (5.33 tbs), chopped|
|Non fat vanilla ice cream/Mint ice cream||5 Cup (80 tbs)|
|Glaze||1 Cup (16 tbs)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Peppermint extract||2 Drop|
|Green food coloring||1 Drop|
|Skim milk||2 Teaspoon|
1. In a medium-sized bowl, combine the flour, oats, sugar, cocoa, and baking powder, and stir to mix well. Stir in the yogurt, water, egg whites, and vanilla extract. Fold in the nuts if desired.
2. Coat a 9-inch round pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325° F for about 25 minutes, or just until the edges are firm and the center is almost set. Be careful not to overbake. Cool to room temperature.
3. To make the glaze, combine the confectioners' sugar, peppermint extract, and food coloring in a small bowl. Stir in the milk. If using a microwave oven, place the glaze in a microwave-safe dish, and microwave uncovered on high power for 15 seconds, or until runny. If using a conventional stove top, transfer the glaze to a small saucepan and place over low heat until runny.
4. Drizzle the glaze back and forth over the cooled pie, and set aside for a few minutes to allow the glaze to set Cut the pie into wedges. Transfer the wedges to individual serving dishes, top each piece with 1/2 cup of nonfat ice cream.