Low-fat Raspberry Brownies Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: All-purpose flour,
1 cup: Sugar,
1/2 cup: Packed brown sugar,
1/2 cup: Unsweetened cocoa powder,
1/3 cup: Margarine or butter, melted, dont use a margarine spread
1/3 cup: Evaporated skim milk,
2: Egg whites,
1: Egg,
2 tbsp: Light corn syrup,
1 tbsp: Raspberry liqueur or orange juice,
1 tsp: Vanilla,
3/4 cup: Fresh raspberries,
1 tbsp: 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 1/2 cup
sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 1
tablespoon raspberry liqueur or orange juice and 1/4 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
Source from luhu.jp
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 1/2 cup
sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 1
tablespoon raspberry liqueur or orange juice and 1/4 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
Source from luhu.jp