This Recipe Makes: 8 Serving(s)
What you’ll need
1/2 cup butter or margarine, softened1/4 cup sugar1/2 cup granulated sugar or sugar substitute equal to1 med egg1 tsp. vanilla extract1 1/3 cup all-purpose flour3 tbsp. Hershey’s cocoa1/2 tsp. baking soda1/8 tsp. salt2 tbsp. skim milk
In large mixer bowl, beat butter, sugar and sugar substitute until light and fluffy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Shape dough into two 6-inch long rolls. Wrap in plastic wrap. Freeze six to eight hours. Heat oven to 350-degrees. Lightly grease 9-inch pie square baking pan. Cut dough into 1/8-inch thick slices; arrange enough slices, edges touching, to cover bottom and sides of prepared pie plate. Bake seven to nine minutes. Cool. Recipe makes eight servings.
Note: Leftover dough can be used for cookies. Slice as directed. Bake at 375-degrees. on ungreased cookie sheet seven to nine minutes. Cookies can be crushed in blender or food processor and used to top sugar-free frozen yogurt, folded into sucrose-free whipped topping or used as a garnish on sugar-free cakes or puddings.
Fruit: 1Fat: 1Milk/Dairy: 1/2