Diabetic Fudge Brownies are made with unsweetened chocolate, skim milk and apricot preserves made with a zero calorie sweetener.
6 tablespoons butter or margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with Equal Zero Calorie Sweetener or apricot spread
1 egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
10-3/4 teaspoons Equal for Recipes or 36 packets Equal sweetener or 1-1/2 cups Equal Spoonful
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk until chocolate is melted. Whisk in egg yolk and vanilla; mix in combined flour, Equal, baking powder, and salt until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites. Pour batter into greased 8-inch square baking pan. Fold in walnuts, if desired.
Bake in preheated 350 degree oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not over bake). Cool on wire rack. Serve warm or at room temperature.
Recipe makes 16 servings.
Serving size: 1 brownie
Calories: 99; Total Fat: 7g; Cholesterol: 13mg; Sodium: 80mg; Carbohydrates: 9g; Protein: 2g
Food Exchanges: 1/2 bread, 1 fat
Make brownie kabobs for mini treats - perfect for parties and snack time. Simply cut cooled brownies into 1-inch cubes and skewer onto toothpicks, alternating brownie cubes with thin slices of strawberries and whole, pitted cherries.
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