| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Unsweetened cocoa powder |
| 1 |
c |
Fat-free egg substitutes |
| 1 |
|
Jar; (10 oz) sugar-free raspberry preserves, or apricot, or cherry) |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Almond extract |
| 1 |
c |
Flour |
INSTRUCTIONS
Thoroughly coat a 9x13 inch pan with nonstick cooking spray and dust with
flour. With an electric mixer, combine sugar and cocoa. Gradually pour in
egg substitutes and raspberry jam, beating on low-speed until sugar is no
longer grainy. Add vanilla, salt, and almond extract and beat briefly to
mix. Combine flour and baking soda and stir in with a flexible rubber
spatula. Do not over mix. Turn into prepared pan. Bake in preheated
325-degree oven 30-35 minutes. Brownies should be slightly underbaked but
not runny in the center. Allow to cool and cut into 2x2" squares.
Nutrition Facts Amount Per Serving: Calories 158 - Calories from Fat 7
Percent Total Calories From: Fat 4%, Protein 5%, Carbohydrate 90% Totals
and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 36g, Dietary Fiber 0g,
Sugars 0g, Protein 2g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0
units, Iron 1 units
Posted to recipelu-digest Volume 01 Number 447 by Kara9718
<Kara9718@aol.com> on Jan 4, 1998
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