Strawberry Coconut Brownie Pizza

 Another dessert to showcase....we liked this one too...but then, we haven't found any that we don't like...LOL...I'm posting two images...one of the slice and one of it whole.  Just so you can see how it looks as a pizza. The above slice of brownie is sitting on either my mother or my grandmothers apron that they made a long time ago.  I got to bring both of them home with me last year.  Hehe...getting my inheritance early! 

 

Strawberry Coconut Brownie Pizza

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup Splenda Granular

1/3 cup Dannon plain fat-free yogurt

1/4 cup Kraft fat-free mayonnaise

1 teaspoon vanilla extract

2 cups water *

1 (8-ounce) pkg. Philadelphia fat-free cream cheese

1/2 cup Cool Whip Free

1 teaspoon coconut extract

2 cups sliced fresh strawberries

1 (4 serving) pkg. JELL-O sugar-free vanilla cook and serve pudding mix

1 (4 serving) pkg. JELL-O sugar-free strawberry gelatin

2 Tablespoons mini chocolate chips

2 Tablespoons flaked coconut

Preheat oven to 350 degrees. Spray a 12-inch pizza pan with butter-flavored cooking spray.  In a large bowl, combine flour, cocoa, baking powder,baking soda and Splenda.  In a small bowl, combine yogurt, mayonnaise, vanilla extract and 1/2 cup water.  Add yogurt mixture to flour mixture. Mix gently to combine. Evenly spread mixture into prepared pizza pan. Bake for 15 minutes.  Place pan on a wire rack and allow to cool for 10 minutes. Meanwhile, in a medium bowl, stir cream cheese with a sturdy spoon until soft.  Stir in Cool Whip Free and coconut extract. Spread mixture evenly over cooled brownie crust. Evenly arrange strawberries over top.  In a medium saucepan, combine dry pudding mix, dry gelatin and remaining 1 1/2 cups water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Place saucepan on a wire rack and let set for 5 minutes. Evenly drizzle partially cooled mixture over strawberries. Refrigerate for 10 minutes. Sprinkle chocolate chips and coconut over top. Refrigerate for at least 30 minutes. Cut into 8 servings.

Calories: 130

Fat: 2 gm

Protein: 7 gm

Carbohydrate: 21

Sodium: 413

Calcium: 147 mg

Fiber: 2 gm 

Just thinking I need to add this bit of information...per JoAnna Lund....do not use a beater on the yogurt or the cream cheese...mix gently.  Since both (and the mayo) are fat-free, they have removed the fat and added air...if you mix too much, it will be runny. 

I had a great time at my folks....did a little cleaning but not as much as I should have....just ran out of time since we did a little shopping too and I took them out for lunch on her birthday.  I ended up going through KC on my way home and having lunch with my Aunt Phylis....it had been a long time since I really visited with her and I'd never seen her new house (which is now 16 years old....)...shame on me for not doing it earlier!

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