4 ounces bittersweet chocolate, chopped

1 C. old-fashioned oats

1/3 C. packed brown sugar

2 T. unsweetened cocoa powder

1 tsp. baking powder

1/2 C. 1% cottage cheese

2 T. better butter or trans-fat free spread

1 egg

1/2 tsp. mint extract

confectioners’ sugar

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking dish with vegetable oil spray. Place the chocolate in a small microwaveable bowl. Microwave on high power for about 1 minute, or until partially melted. Stir until smooth. Set aside. Place the oats, sugar, cocoa powder, and baking powder in a food processor bowl fitted with a metal blade. Process for 3 minutes, or until the oats are finely ground. Transfer to a mixing bowl. Add the cottage cheese to the processor bowl. Process, scraping the bowl as needed, for about 2 minutes, or until smooth. Add the Better Butter or spread, egg, and extract. Process, scraping the bowl as needed, for about 1 minute, or until smooth. Add to the oats mixture along with the reserved melted chocolate. Stir to mix. Dollop the batter into the prepared pan. Pat to spread evenly. Bake for about 16 minutes, or just until the top is set. Do not overbake. Let stand to cool. Cut into 16 squares. Dust lightly with confectioners’ sugar just before serving.

 

Yield: 16 servings

Calories: 100

Fat: 5g

Fiber: 1g