Nanaimo Bar Recipe

For bottom layer: Melt butter, chocolate syrup, sugar and cocoa in top of double boiler or use a thick, nonstick small saucepan over direct low heat. Add egg substitute and stir to cook and thicken over low heat.

Once it becomes suddenly thicker, remove from heat and stir in crumbs, coconut and nuts. Press firmly into an 8-by-8-inch pan coated with canola cooking spray (or you can use a 9-by-9-inch pan).

For second layer: Cream butter, sour cream, half-and-half, vanilla pudding powder and powdered sugar together well. Beat until light and the consistency of frosting. Spread evenly over the bottom layer.

For third layer: Melt chocolate and half-and-half over low heat. Cool slightly. When cool, but still liquid, pour over second layer and use back of spoon to spread the chocolate layer evenly. Chill pan in refrigerator for two or more hours.

Per serving: 163 calories, 2 g protein, 24.5 g carbohydrate, 7 g fat, 11 mg cholesterol, 1 g fiber, 135 mg sodium. Calories from fat: 40 percent.