Food & Photo; Getty
Smiles are guaranteed when guests bite into the ooey-gooey centers of these decadent fudgy delights.
- 2/3 c Bisquick baking mix
- 1 (1.3 oz.) pkg. sugar-free, fat-free cook & serve chocolate pudding mix
- 1/4 c I Can’t Believe It’s Not Butter! spread
- 1/4 c semisweet chocolate chips
- 1/2 c fat-free milk
- 2 eggs
Heat oven to 425°F. Evenly coat four 4 oz. ramekins with cooking spray; place on baking sheet. In bowl, whisk baking mix with dry mix pudding mix. In microwave-safe bowl, combine spread and chocolate chips. Microwave in 15-sec. intervals until melted, stirring; whisk in milk and eggs. Whisk into pudding mixture until combined.
Divide batter evenly among ramekins. Bake 8–10 min. or until edges are firm and center is slightly soft. Run knife around edge of each cake to loosen. Invert onto serving plates. Garnish with whipped cream, berries, mint, and raspberry sauce, if desired.