We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country.
*recipe for fruit sweetener is located at the begining of this newsletter.
This recipe is thoughtfully contributed by Patti Lynch, and appears in her
wonderful cookbook titled "Sweet Inspirations: A Sugar Free Dessert Book."
Blend margarine, cocoa, and fruit sweetener. Add eggs, one at a time,
beating well after each addition. Mix dry ingredients together separately.
Add to chocolate mixture. Fold in nuts.
Pour into 9"x9" pan which has been sprayed with non-stick coating spray.
Bake 15-20 minutes at 325F. Brownie is done if it springs back when lightly
touched in center).
NUTRITIONAL INFORMATION per serving 140 Calories; 10g Fat; 9g Carbohydrate;
34mg Cholesterol; 2g Protein; 177mg Sodium EXCHANGES: 2/3 bread exchange; 2
fat exchanges
Posted to Recipe Page 3 November 96
Date: Sun, 03 Nov 1996 13:23:09 +0500
From: Gourmet Connection <capco@norwich.net>
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”
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