Low-fat raspberry brownies
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| 1 | cup | Sugar |
| ½ | cup | Packed brown sugar |
| ½ | cup | Unsweetened cocoa powder |
| ⅓ | cup | Margarine or butter, melted (don't use a margarine spread) |
| ⅓ | cup | Evaporated skim milk |
| 2 | Egg whites | |
| 1 | Egg | |
| 2 | tablespoons | Light corn syrup |
| 1 | tablespoon | Raspberry liqueur or orange juice |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Fresh raspberries |
| 1 | tablespoon | Powdered sugar |
Directions
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING We trimmed half of the fat by eliminating 2 egg yolks, reducing the butter and using evaporated skim milk.
Non-stick spray coating Chocolate-Raspberry Glaze (recipe follows) 1. Spray a 9x9x2-inch baking pan with non-stick coating. Set pan aside.
2. In a large bowl, combine the flour, sugar, brown sugar and cocoa powder. Make a well in the center.
3. Add the melted butter, evaporated skim milk, egg whites, egg, corn syrup, raspberry liqueur or juice and vanilla. Beat with a spoon till well mixed.
4. Spread the batter into the prepared pan. Sprinkle the raspberries on top.
5. Bake in a 350-F oven 40 minutes. Cool in pan. Top with powdered sugar. Drizzle with glaze. Let stand 30 minutes to set glaze. Cut into bars.
Makes 16.
Chocolate-Raspberry Glaze: In a small bowl, stir together ½ cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 1 tablespoon raspberry liqueur or orange juice and ¼ teaspoon vanilla. If necessary, add 1 to 2 teaspoons water to thin mixture.
Nutrition information per brownie: 195 calories, 3 g. protein, 35 g.
carbo., 5 g. total fat (1 g. sat. fat), 14 mg. chol., 1 g. fiber, 65 mg. sodium.
Source: Midwest Living, August 1995