INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 2429
Calories From Fat: 519
Total Fat: 59.3g
Cholesterol: 310.3mg
Sodium: 1032.7mg
Potassium: 1234.8mg
Carbohydrates: 477.9g
Fiber: 21.2g
Sugar: 151.7g
Protein: 37.7g