Yield: 12 Servings
|1 pack||Low-fat fudge brownie mix; 15.1 ounce package|
|2 teaspoons||Instant coffee granules|
|½ teaspoon||Ground cinnamon|
|4 ounces||Carrot baby food|
|\N \N||Cooking spray|
|½ cup||Sugar; divided|
|4 teaspoons||All-purpose flour|
|1 teaspoon||Vanilla extract|
|8 ounces||Neufchatel cheese; softened|
|8 ounces||Fat-free cream cheese; softened|
|2 larges||Egg whites|
|3 tablespoons||Skim milk; divided|
|2 tablespoons||Unsweetened cocoa|
|\N \N||Chocolate syrup; optional|
|\N \N||Fresh raspberries; optional|
1. Preheat oven to 425 oF.
2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 3-inch springform pan coated with cooking spray.
3. Combine ½ cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine ½ cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife.
Bake at 425 oF for 10 minutes. Reduce oven temperature to 250 oF; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
Yield: 12 servings (serving size: 1 wedge). Created by: Priscilla Yee, Concorci, Calif:
CALORIES 277 (24% from fat); FAT 7.5g (sat 3.8g, mono 2.3g, poly 0.9g); PROTEIN 7.9g; CARB 44.1g; FIBER 1.3g; CHOL 18mg; IRON 1.6mg; SODIUM 338mg; CALCIUM 76mg.
Formatted for you by Gail Shermeyer <4paws@...>.
Per serving: 120 Calories; 5g Fat (35% calories from fat); 6g Protein; 14g Carbohydrate; 17mg Cholesterol; 190mg Sodium Recipe by: Cooking Light Magazine, August 1997 From The Chocolate Archives, Dec 1997,