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

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