Baking homemade treats is a great way to spend time with family in the kitchen. It鈥檚 easy to craft creative and decadent desserts throughout the year, and controlling portion sizes and using the right ingredients can make these dishes a little less diet-unfriendly.
Mississippi Mud Cake is a luscious combination of sweet chocolate, crunchy pecans and gooey marshmallows atop a rich chocolate cake. It鈥檚 a variation on Mississippi Mud Pie, which uses many of the same ingredients but is served in pie form. This version of 鈥淢ississippi Mud Baby Cakes鈥� from 鈥淐ooking Light: Fresh Food Superfast鈥� (Oxmoor House) by The Cooking Light Editors doesn鈥檛 skimp on taste, but makes dessert more accessible to those sticking to healthier eating plans.
Mississippi Mud Baby Cakes
Yield: 24
聽聽 聽Cooking spray
1聽聽 聽13.7-ounce package fat-free brownie mix
1聽聽 聽6-ounce carton French vanilla low-fat yogurt
3聽聽 聽tablespoons finely chopped pecans
3鈦�4聽聽 聽cup miniature marshmallows
24聽聽 聽chocolate kiss candies
Preheat oven to 350 F. Place 24 paper miniature muffin cup liners in miniature muffin cups; coat with cooking spray.
Prepare brownie mix according to the package directions, using French vanilla yogurt. Spoon batter evenly into prepared muffin cups. Sprinkle evenly with pecans.
Bake at 350 F for 19 minutes. Remove cakes from oven. Place 3 marshmallows on top of each baby cake; place 1 chocolate kiss in center of marshmallows. Bake an additional 1 minute. Gently swirl melted chocolate kiss to 鈥渇rost鈥� each cake and hold marshmallows in place. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.
