Date: Fri, 11 Mar 94 17:47:00 PST
From: sally charette (ECZ5SCC@MVS.OAC.UCLA.EDU)
Subject: VLF raspberry brownies
No, I haven't actually tried these myself, but I think I may give them a whirl
this weekend. This recipe is taken from the L.A. _Daily News_.
CHOCOLATE RASPBERRY BROWNIES
By Charlotte Balcomb Lane
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup fat-free egg substitutes
1 jar (10 oz.) sugar-free raspberry preserves (or apricot, or cherry)
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon almond extract
1 cup flour
Thoroughly coat a 9x13 inch pan with nonstick cooking spray. (Sal's note:
seems to me that a thorough dusting with flour will work instead.) Set aside.
With an electric mixer, combine sugar and cocoa. Gradually pour in egg substi
tutes and raspberry jam, beating on low-speed until sugar is no longer grainy.
Add vanilla, salt, and almond extract and beat briefly to mix. Combine flour
and baking soda and stir in with a flexible rubber spatula. Do not over mix.
Turn into prepared pan.
Bake in preheated 325-degree oven 30-35 minutes. Brownies should be slightly
underbaked but not runny in the center. Allow to cool and cut into 2x2"
squares. Makes 24.
TEST KITCHEN NOTES: Because of jam, these brownies are sticky to cut. To re-
duce sticking, wet the knife between each cut or partially freeze the brownies
before cutting. (Sal's note: this is assuming you've been able to wait till
they were cool to cut them, rather than scooping some out with a spatula!)
Nutritional information per 2x2" bar:
0.7 gram fat (yippee!)
26 grams carbohydrate
O milligrams cholesterol
86 milligrams salt