1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons orange juice
2 tablespoons white sugar
1 (1 ounce) square unsweetened chocolate coated frozen yogurt
1 cup butter, softened
1 cup margarine, softened
3/4 cup white sugar
1 1/4 cups margarine, softened
1/2 cup brown sugar
2 teaspoons vanilla extract
2 egg whites
2 tablespoons water
Preheat the oven to 375 degrees F (190 degrees C). If using instant vanilla pudding, stir butter and orange juice into the pudding until the butter melts. Combine yogurt and brown sugar in a small bowl. Stir the sugar mixture into the brown sugar mixture, then mix into the pudding until the butter dissolves. Spread jelly cream in the bottom of a 9x5 inch cookie pan.
Bake for 8 to 9 minutes in the preheated oven. Flip the cookie sheet over and brush with the brown sugar jelly cream filling.