Lite Mud Bars Gooey, Chocolatey Like Originals

Thinking there must be a way to make a healthier Mississippi Mud Bar?

You’re right. With some minor changes to the standard recipe - using unsweetened applesauce for a portion of the margarine, switching to fat-free liquid egg substitutes and omitting all but one-quarter cup of nuts - the confections shed unwanted fat and calories.

But the best news is that these fat-slashing substitutions don’t sacrifice the wonderful, gooey chocolate flavor. The brownie-like cookies are still loaded with chocolate, coconut and marshmallows and covered with a delicious bittersweet chocolate fudge topping.

Each Lite Mississippi Mud Bar has 170 calories and 5.7 grams of fat, compared to 212 calories and 11 grams of fat for the original recipe. To further shave calories and fat, reduce or omit the marshmallows and substitute evaporated skim milk for the whipping cream.

Lite Mississippi Mud Bars

Mud Cake:

Cooking spray

6 tablespoons margarine or butter

1 cup unsweetened applesauce

1-3/4 cups sugar

3/4 cup unsweetened cocoa

1/2 teaspoon salt

1 (8-ounce) carton fat-free liquid egg substitutes

2 teaspoons vanilla

1-3/4 cups flour

1/2 teaspoon baking powder

1/2 cup flaked coconut

3 cups mini marshmallows (about 8 ounces)

Fudge Topping:

2 tablespoons margarine

1 ounce unsweetened chocolate

1/3 cup cocoa

1/3 cup whipping cream or evaporated skim milk

1 cup powdered sugar

1 teaspoon vanilla

1/4 cup chopped pecans

1/4 cup flaked coconut

Heat oven to 350 degrees. Spray a 13- by 9- by 2-inch metal baking pan with cooking spray and lightly dust the bottom and sides with flour. Set aside.

In a 3-quart saucepan, melt the 6 tablespoons margarine over low heat. With a wire whisk, stir in the applesauce and sugar, then carefully stir in the cocoa and salt. Remove from heat and add the egg substitutes and vanilla. With a wooden spoon, stir in the flour, baking powder and coconut.

Pour into the prepared pan. Bake for 25 minutes or until lightly set. Remove from the oven and spread the marshmallows on top. Bake 10 minutes longer, until the marshmallows are puffed and golden. Remove from the oven and cool completely on a wire rack.

To make the topping, combine the 2 tablespoons of margarine and chocolate in a 3-quart saucepan and melt over low heat. With a wire whisk, stir in the cocoa, whipping cream or evaporated skim milk, powdered sugar and vanilla. Remove from heat and pour topping over the cooled cake, spreading evenly. Sprinkle the pecans and coconut over the top. Cool completely. Wrap in pan to store. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.

Yield: 32 servings.

Nutrition information per serving: 170 calories, 5.7 grams fat (30 percent fat calories), 3 grams protein, 30 grams carbohydrate, 3 milligrams cholesterol, 85 milligrams sodium.

Note: This can be made up to 2 weeks before serving and frozen until ready to serve. Serve chilled or at room temperature.

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