| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
Cookie |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Prune butter |
| 3/4 |
c |
Sugar |
| 3 |
|
Egg whites (or egg substitute) |
| 1/4 |
c |
Plus |
| 2 |
tb |
Cocoa powder |
| 1/4 |
c |
Plus |
| 2 |
tb |
Unbleached flour |
| 1/4 |
c |
Oat bran |
| 1/8 |
ts |
Salt (optional) |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Date: Fri, 23 Feb 1996 19:29:54 -0500
From: LRLady@aol.com
Subject: Brownies (Again)
Do we ever get enough of these? Not me! A group I belong to is thinking
of doing a fatfree brownie bakeoff sometime in the spring. I'll supply the
recipes (between this site and my Secrets of Fatfree Baking cookbook--which
I HIGHLY recommend, by the way--I must have at least a dozen recipes!) and
each person will make a different one. We'll award a prize for the best
fudgy and the best cakey brownie. I'll post the winners, if we ever get
around to doing this.
Meanwhile, here's my so-far favorite. These taste soooo rich, you'd never
guess they're fatfree. The recipe is from the Secrets book mentioned
above, p. 165.
Combine prune butter, sugar, sugar, and egg whites or egg substitute, and
stir to mix well. Add remaining ingredients and stir well. Coat an 8"
square pan with nonstick cooking spray. Spread the batter evenly in the
pan, and bake at 325 degrees for 23 to 25 minutes, or until the edges are
firm and the center is almost set. Cool to room temperature, cut into
squares, and serve.
Nutritional Facts (per square if 16 squares are cut): calories 76; fat
0.5g; protein 1.5g; cholesterol 0mg; sodium 23mg; fiber 1.6g; calcium 10mg;
potassium 82mg; iron 0.8mg.
They will be a bit soft in the center. They are *very* fudgy! Peace, and
don't overindulge. ;-) --Ruth Hoffman, Lake Zurich, IL <LRLady@aol.com>
FATFREE DIGEST V96 #53
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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