Pam's cream cheese brownies - butter busters^
24 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Liquid Butter Buds or Promise Ultra fatfree margarine |
| ⅓ | cup | Fatfree cream cheese |
| ⅔ | cup | Sugar |
| OR | ||
| ⅓ | cup | Sugar |
| AND | ||
| 4 | eaches | Pk Sweet 'n Low |
| 2 | eaches | Egg white |
| 1½ | cup | Sugar |
| OR | ||
| 1 | cup | Sugar |
| AND | ||
| 6 | eaches | Pk Sweet 'n Low |
| ½ | teaspoon | Cream of tartar |
| ½ | cup | Egg Beaters |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Flour |
| ½ | cup | Hershey's Chocolate syrup |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Lite salt, optional |
| 3 | eaches | Tb unsweetened cocoa |
| Nonfat cooking spray | ||
| 1 | each | Tb light corn syrup |
| ⅓ | cup | Water |
| ¾ | each | Marshmallow creme |
| OR | ||
| 16 | eaches | Marshmallows |
| ¼ | cup | Cocoa |
Directions
CHOC. MARSHMALLOW FROSTING
BROWNIES DIRECTIONS
Cream butter buds and cream cheese, gradually adding sugar until light and fluffy. Add Egg Beaters and vanila. Combine flour, baking powder and salt. Add to creamed mixture. Beat well. Divide Batter in half. Sift cocoa over half of batter and fold in gently. Stir in chocolate syrup. Spoon cocoa mixture into a 9" square pan that has been sprayed with a nonfat coking spray. Pour remaining batter into pan. Cut through mixture with a knife to create a marbled effect.
Bake at 350F. for 25 minutes or until wooden toothpick inserted in center comes out clean. Cool brownies on a wire rack. Frost.
Frosting: Combine egg whites, sugar, cream of tartar, syrup and water in top of a double boiler. Place over boiling water; beat with a rotary beater until stiff peaks form, scraping pan occasionally.
Remove from heat. Add sifted cocoa and fluff or marshmallos and continue beating until of spreading cocsistency. Spread over cooled brownies. Per sugar serving: 130 cal., 0.4g fat (3%), 0mg chol., 0g fiber, 2g pro., 31g carb., 83mg sod Per S&L serving: 105 cal., 24g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95