Recipe - Chocolate Raspberry Brownies

1 One half cup Sugar
Three fourths cup Unsweetened cocoa powder
1 cup Fatfree egg substitutes
1 Jar; (10 oz) sugarfree
raspberry preserves, or
apricot, or cherry)
1 teaspoon Vanilla
One half teaspoon Salt
One half teaspoon Baking soda
One fourth teaspoon Almond extract
1 cup Flour

Thoroughly coat a 9x13 inch pan with nonstick cooking spray and dust with
flour. With an electric mixer, combine sugar and cocoa. Gradually pour in
egg substitutes and raspberry jam, beating on lowspeed 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
325degree oven 3035 minutes. Brownies should be slightly underbaked but
not runny in the center. Allow to cool and cut into 2x2" squares.

Nutrition Facts Amount Per Serving: Calories 158 Calories from Fat 7
Percent Total Calories From: Fat 4%, Protein 5%, Carbohydrate 90% Totals
and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 36g, Dietary Fiber 0g,
Sugars 0g, Protein 2g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0
units, Iron 1 units

Posted to recipeludigest Volume 01 Number 447 by Kara9718
Kara9718@aol.com on Jan 4, 1998