| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Raspberry puree |
| 1/4 |
c |
Butter; melted |
| 2 |
|
Egg whites |
| 1 |
lg |
Egg |
| 1 |
|
Container; (8oz) light frozen whipped topping (lite) |
| 1/4 |
c |
Raspberry puree |
| 1/4 |
c |
Seedless raspberry jam; melted and divided |
INSTRUCTIONS
FOR THE TOPPING
Preheat oven to 350. Spray 8x8 baking pan with cooking spray. In a medium
bowl, combine flour, cocoa, baking powder, and salt. Mix well. In a lg.
mixing bowl, using an electric mixer set on medium speed, beat together
sugar, raspberry puree, and butter until light and fluffy. Beat in whites
and egg. At low speed, beat in flour mixture until blended. Spread batter
in prepared pan. Bake until a toothpick inserted in the center comes out
almost clean, about 25 minutes. Place pan on wire rack and cool completely.
To prepare topping: in a medium bowl, combine whipped topping and raspberry
puree. Spread half of jam over brownies. Spread whipped topping mix over
the jam. Drizzle remaining jam over topping. Gently run a knife through the
jam to make a marbled pattern. Cut into squares.
Yuuuuummmmmmmm!!!!!!
Makes 16 brownies 1 serving= 130 calories/ 5g. fat=30% calories from fat.
To store and freeze brownies: place one layer of brownies in a container
and freeze. Place waxed paper over frozen layer; top with another layer of
brownies and freeze.
Recipe originated from: "Healthy Meals in Minutes"
Posted to Bakery-Shoppe Digest V1 #509 by Abtaxel <Abtaxel@aol.com> on Jan
16, 1998
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