posted by bme 04-09-103 3:30 PM
This recipe uses brown rice syrup instead of sugar. An added bonus to using brown rice syrup is that it reduces the amount of calories in a recipe. You can also substitute brown rice flour for the wheat flour.
1/2 cup brown rice syrup
2 Tbsp unsalted butter
3 oz. unsweetened baking chocolate
1 tsp vanilla
1/2 cup sifted all-purpose flour
1/2 cup chopped pecans
Preheat oven to 350°F (175°C).
In a medium saucepan, melt butter and chocolate on low heat. Stir in brown rice syrup. Remove from heat. Blend in eggs one at a time. Add vanilla. Stir in flour and pecans.
Spread in a greased 8x8-inch (20x20cm) baking pan. Bake for 30 minutes. Cool and cut into squares.
% fat calories: 59%
1/2 cup margarine
1/4 cup unsweetened cocoa powder
1 cup granular sucrolose sweetener (eg. Splenda™)
3/4 cup all-purpose flour
1/8 teaspoon salt
1/4 cup skim milk
1/2 cup chopped walnuts (optional)
1 (1.4 ounce) package sugar free, chocolate fudge flavored instant pudding
1 cup skim milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.
2 c. flour
1/4 c. granulated fructose
1/4 c. granulated Splenda
1 tsp. baking soda
3/4 c. margarine
1 c. water
1/3 c. unsweetened baking cocoa
1/2 c. buttermilk
2 tsp. vanilla
Combine the first 5 ingredients in a mixing bowl. In a saucepan over medium heat, combine margarine, water and cocoa. Stirring constantly, bring to a boil. Remove from heat. Pour chocolate mixture into flour mixture. Beat until thoroughly blended. Add eggs, buttermilk and vanilla; beat for 1 minute.
In a greased and floured 15-in. x 10-in. jelly roll pan; spread batter evenly on the bottom. Bake at 350-F for 25 minutes or until a toothpick inserted near the center comes out clean. Cut into 50 brownies.
xchanges: One brownie equals 1/4 bread...1/3 fat...51 calories...4 gm carbohydrate
Diabetic Cookies" - Mary Jane Finsand
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