| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
16 |
Servings |
INGREDIENTS
| 6 |
tb |
Light corn |
|
|
Oil spread |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
Cocoa |
| 1 1/2 |
ts |
Powdered instant |
|
|
Espresso or powdered |
|
|
Instant coffee |
| 1/2 |
c |
Frozen egg substitute, |
|
|
Thawed |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Finely chopped walnuts |
|
|
Powdered sugar |
INSTRUCTIONS
Heat oven to 350 degrees. Lightly spray 8-inch square baking pan with
light 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 espresso powder. 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 bars. Makes 16 bars.
Calories: 100 Protein: 2 g Fat: 3 g Sodium: 55 mg Carb: 16 g
Cholesterol: 0 mg Calories from fats: 27%
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