Yield: 24 servings
Measure | Ingredient |
---|---|
½ cup | (+ 3 Tbsp.) Reduced-calorie |
\N \N | . margarine, softened |
1⅓ cup | Sugar |
8 eaches | Egg whites |
½ cup | Nonfat sour cream |
⅓ cup | Evaporated skim milk |
2 teaspoons | Vanilla extract |
3 cups | Sifted powdered sugar |
¼ cup | Unsweetened cocoa |
¼ teaspoon | Salt |
\N x | Calories 183 (19% from fat) |
\N x | Fat 3.9g (sat 0.8g, mono |
\N \N | . 1.3g, poly 1.5g) |
\N x | Protein 3.5g |
1⅓ cup | All-purpose flour |
1 teaspoon | Baking powder |
½ teaspoon | Salt |
⅔ cup | Unsweetened cocoa |
\N \N | Vegetable cooking spray |
\N \N | Creamy chocolate frosting |
¼ cup | Skim milk |
1½ teaspoon | Vanilla extract |
\N x | Carbohydrate 34.1g |
\N x | Fiber 0.2g |
\N x | Cholesterol 0mg |
\N x | Sodium 164mg |
CHOCOLATE BROWNIES
CREAMY CHOCOLATE FROSTING
PER SERVING
FOR BROWNIES: Beat margarine at medium speed of electric mixer until fluffy; gradually add sugar and beat well. Add egg whites, sour cream, milk and vanilla. Beat well.
Combine flour and next 3 ingredients; stir well. Add flour mixture to creamed mixture, mixing well. Pour batter into a 13- x 9- x 2-inch baking pan coated with cooking spray. Bake at 350 deg. F. for 25 minutes or until a wooden pick insertedin center comes out clean.
Cool in pan on a wire rack. Spread Creamy Chocolate Frosting over cooled brownies and cut into squares.
FOR FROSTING: Combine all ingredients in a medium bowl, stirring until frosting is of spreading consistency.
From an advertisement for a low-fat cooking book Typos by iris grayson.
Submitted By IRIS GRAYSON On 05-03-95