| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts |
16 |
Servings |
INGREDIENTS
| 6 |
tb |
Light corn oil spread |
| 1 |
c |
Sugar |
| 1/2 |
c |
Hershey's Cocoa Powder |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Egg substitute, –OR– |
| 2 |
|
Egg whites, lightly beaten |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Walnuts; finely chopped |
|
|
Powdered sugar |
INSTRUCTIONS
Heat oven to 350F. Lightly spray 8-inch square baking pan with light
vegetable cooking spray. In medium saucepan over low heat, melt 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. pour
batter into prepared pan. Bake 25 minutees or until edges begin to pull
away from sides of pan. Cool in pan on wire rack. Sprinkle with powdered
sugar over top. Cut into 16 squares. Per serving (1 square): 100 Cal., 3 g.
fat, chol. 0 mg., Sod. 55 mg. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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