Preheat oven to 375*. Lightly spray an 8×8 square baking pan with cooking spray and set aside.

In a medium mixing bowl, whisk together the oil, white sugar, brown sugar, egg, applesauce, and vanilla until blended.  Whisk in the cocoa powder until blended.  Stir in flour, salt, and baking powder.  Scrape into the prepared pan.

Bake for 20 minutes. Remove from oven and sprinkle with the chocolate chips, marshmallows, and nuts. Return to oven and bake until marshallows are lightly golden and a small knife inserted into center comes out clean (about 5 minutes longer).  Cool in pan on wire wrack.  Cut into 12 squares.

Serves 12.

211 calories, 3 grams fat, 4 WW pts

Directions
1. Lightly coat a 12-inch pizza pan with cooking spray. Set aside.
2. For crust, in a medium mixing bowl combine sugar and butter. Beat with an electric mixer on medium speed until creamy. Add the egg product; beat well. Alternately add the 3/4 cup chocolate-flavored syrup and the flour, beating after each addition on low speed until combined. Spread into the prepared pizza pan.
3. Bake in a 350 degree F oven about 20 minutes or until top springs back when lightly touched. Cool on a wire rack.
4. To serve, cut the brownie into 12 wedges. Top each wedge with fruit; drizzle with the 1/2 cup chocolate-flavored syrup. Makes 12 servings.

per serving:
calories: 187
fat: 3g
fiber: 2 grams
WW pts: 4

Directions
1. Position racks in upper and lower third of oven. Heat oven to 350 degree F.
2. Place nuts in jelly-roll pan and toast until golden. (For hazelnuts, wrap in kitchen towel and rub off skins.) Cool nuts completely. Coarsely chop.
3. Reduce oven temperature to 300 degree F. Line cookie sheet with parchment paper.
4. Whisk flour, cocoa, espresso, baking soda, and salt together in small bowl. Place one-quarter of the flour mixture and the chocolate chips in food processor; process until very fine. Combine with remaining flour mixture. Set aside.
5. Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in bowl until frothy. Stir in dry ingredients and nuts. (Mixture will be thick and sticky.)
6. Spoon batter into three 12×2-1/2-inch strips, at least 2-1/2 inches apart, on prepared cookie sheet. Even edges with metal spatula.
7. Bake 45 minutes on lower rack. Cool on sheet on wire rack 10 minutes. Leave oven on.
8. Transfer loaves from parchment to cutting board. Cut into 1/2-inch slices with serrated knife. Arrange cut side down on large cookie sheet. Bake 12 minutes per side. Cool. Makes 5 dozen.
Make-Ahead Tip: These cookies can be made ahead. Store in airtight containers at room temperature up to 2 weeks.

Nutrition facts per serving:
calories: 45
total fat: 1g
WW pts: 1

Directions
1. Heat oven to 375 degree F. Line bottom of 8×3-inch springform pan with wax paper. Lightly coat with nonstick vegetable cooking spray.
2. Combine 3/4 cup of the granulated sugar and the cocoa in microwaveproof bowl. Gradually stir in water to make a smooth paste. Chop chocolate and stir in. If not completely melted, microwave on 50 percent power (Medium) 1 to 1-1/2 minutes. Whisk in brandy and extract, then yolks.
3. Beat egg whites with cream of tartar in mixer bowl at medium speed to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar until stiff but not dry.
4. Whisk almonds and flour into chocolate mixture. Fold some of the egg whites into chocolate, then fold in remaining.
5. Spoon batter evenly into prepared pan. Bake 30 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely on wire rack.
6. Invert cake onto serving plate; peel off paper. Brush on jelly. Garnish with berries, if desired. Sift confectioners¿ sugar over top. Makes 12 servings.

Nutrition facts per serving:
calories: 180
total fat: 5g
WW pts: 4

Directions
Heat oven to 350 degree F. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 teaspoons cocoa. Sift flour, baking powder, baking soda and salt into a large bowl. Whisk in 1 cup granulated sugar; set both aside.
Combine milk and remaining 1/2 cup cocoa in a small saucepan. Whisk over medium heat 5 minutes until mixture thickens. Remove from heat and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended.
Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining 1/4 cup granulated sugar. Gradually increase speed to medium-high and beat to stiff peaks. Gently fold one third of whites into chocolate mixture with a rubber spatula, then fold in remaining whites just until smooth. Pour batter into prepared pan. Bake 40 minutes, until a toothpick inserted in center of cake comes out clean. Cool on a wire rack 15 minutes. Invert cake onto a plate to unmold; invert again onto wire rack and cool completely.
Split cake into two layers. Remove top layer; place bottom layer on serving plate. Spread jam over bottom layer; place top layer over jam, cut side down. Garnish with raspberries and mint, if desired. Sift with confectioners¿ sugar over top. Makes 12 servings.

Nutrition facts per serving:
calories: 185
total fat: 2.5g
WW pts: 4

1. To make a collar for a 1-quart souffl¿ dish, cut a 24-inch length of foil. Fold lengthwise into thirds, making a 4-inch-wide strip. Spray one side of strips with nonstick coating. Place strip, coated side in, around the outside of the souffl¿ dish so it extends about 2 inches above the rim. Pull tight and secure with tape at the point the foil overlaps.
2. In a medium saucepan combine cocoa powder, 1/4 cup granulated sugar, and cornstarch. Add evaporated skim milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir some of the cocoa mixture into the egg product. Then return all of the egg product mixture to the saucepan. Bring to a gentle boil. Remove from heat. Stir in rum or rum flavoring.
3. In a large mixing bowl beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold a small amount of beaten egg white mixture into chocolate mixture to lighten it. Then fold chocolate mixture into remaining beaten egg whites. Turn mixture into prepared souffl¿ dish.
4. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Remove the collar; sift powdered sugar over top. Serve immediately with Whipped Topping or Whipped Milk Topping. Makes 6 servings.

Nutrition facts per serving:
calories: 145
total fat: 1g
fiber: 0g
WW Pts: 3

1 Heat oven to 375 [degrees] F. Lightly grease 2 light-colored baking sheets and set aside.

2 In a medium-size bowl with electric mixer on medium speed, beat shortening, sugar, and chocolate until light and fluffy. Beat in egg and vanilla until well mixed. Reduce mixer speed to low; beat in flour, baking powder, and salt until well mixed. Spoon mixture into pastry bag fitted with 3/8-inch round tip.

3 On greased baking sheets, hold pastry bag fairly close to surface and press mixture out to make 36 strips, each about 2 1/2 inches long and spaced 2 inches apart. If peaked, smooth tops with finger.

4 Bake cookies just until firm - 5 to 6 minutes. Cool until just set enough to move. Using a spatula, place half of the cookies upside down on wire racks. Working quickly, evenly space 3 pieces white chocolate. Place remaining cookies, right sides up, on top of white chocolate on each cookie. Set aside 5 minutes, then gently press tops of cookies, spreading out softened white chocolate. Let cool completely and store in an airtight container up to 1 week.

Nutrition information per cookie -
Calories- 111.
fat- 7 g
fiber- 0.3 g
WW pts- 3