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

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