Pams Cream Cheese Brownies - Butter Busters^ Recipe
Yield: 24 ----------Recipe by luhu.jp
Ingredients:
1/2 cup: Liquid Butter Buds or,
1/2 cup: Egg Beaters,
-Promise Ultra fatfree,
1 t: Vanilla,
-margarine,
3/4 cup: Flour,
1/3 cup: Fatfree cream cheese,
1/2 cup: Hersheys Chocolate syrup,
2/3 cup: Sugar,
1/2 t: Baking powder,
OR,
1/4 t: Lite salt, optional
1/3 cup: Sugar,
3 each: Tb unsweetened cocoa,
AND,
Nonfat cooking spray,
4 each: Pk Sweet n Low,
CHOC. MARSHMALLOW FROSTING
2 each: Egg white,
1 each: Tb light corn syrup,
1 1/2 cup: Sugar,
1/3 cup: Water,
OR,
3/4 each: Marshmallow creme,
1 cup: Sugar,
OR,
AND,
16 each: Marshmallows,
6 each: Pk Sweet n Low,
1/4 cup: Cocoa,
1/2 t: Cream of tartar,
BROWNIES DIRECTIONS
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
Source from luhu.jp
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
Source from luhu.jp