Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 tablespoons | Sugar |
| 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.
Set aside.
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,