Raspberry Crunch BrowniesFrom Rita Winterberger of Huson, Montana comes this recipe for a moist, low-fat dessert with…
Raspberry Crunch Brownies
1/4 cup canola oil 1-1/4 cups sugar 4 large egg whites 1 cup all-purpose flour 2/3 cup baking cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 1-1/2 teaspoons vanilla extract 1/4 cup raspberry jam 2 tablespoons Grape-Nuts, optional
In a large bowl, beat oil and sugar until blended.
Beat in egg whites.
Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture just until moistened.
Stir in vanilla.
(Batter will be thick).
Spread batter into a 9-in.
square pan coated with cooking spray.
Bake at 350° for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Cool 10 minutes on a wire rack.
Spread with jam and sprinkle with Grape-Nuts if desired.
Nutrition Facts 1 each:
- 101 calories, 3g fat (0 saturated fat), 0 cholesterol, 46mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein.
Diabetic exchanges; 1 starch, 1/2 fat.