| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts, Chocolate, Hershey’s, 100th, Low-fat |
16 |
Brownies |
INGREDIENTS
| 6 |
tb |
Light corn oil spread |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
HERSHEY'S cocoa |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Frozen egg substitute, thawed OR |
| 2 |
|
Egg whites, slightly beaten |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Finely chopped walnuts |
|
|
Powdered sugar |
INSTRUCTIONS
Heat oven to 350'F. Lightly spray 8" square baking pan with vegetable
cooking spray. In medium saucepan over low heat, melt corn oil spread. Add
sugar; stir until well blended. Remove from heat; stir in cocoa and
vanilla. Add egg substitute; stir to blend. Stir in flour and walnuts.
Spread batter into prepared pan. Bake 25 minutes or until edges begin to
pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered
sugar over top. Cut into squares. Makes 16 brownies.
NUTRITIONAL INFORMATION PER BROWNIE: 100 calories; 2 grams protein; 16
grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 55 milligrams
sodium; 5 milligrams calcium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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