Recipe - Guiltless Brownies

3 tablespoon Unsweetened cocoa powder
One fourth cup Vegetable oil
2 Very ripe bananas
One half cup Sugar
2 lg Eggs
1 cup Wholewheat flour
One half cup Chopped nuts

Preheat oven to 350 F.

Combine cocoa, oil and bananas in a food processor or blender. Puree
until smooth. Combine sugar, eggs, flour and banana mixture in a
mixing bowl. Beat until blended, then stir in the nuts.

Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake
for 1520 minutes or until done. Toothpick inserted into center
should come out clean. (My suggestion line baking pan with waxed
paper and spray with nonstick vegetable spray.) Cut into 2 One fourth inch
squares when cool.

1/24 recipe = 115 calories, 1 starch/bread + 1 fat exchange 2 grams
protein, 16 grams carbohydrate, 5 grams fat, 104 mg sodium

Adapted from Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared
but not tested by Elizabeth Rodier, Feb 94

I'd suggest cutting into 48 squares, easier to eat and easier to fit
into a meal plan for a diabetic. 1/24 recipe fits within Am.
Diabetes Assoc. guideline of 1 tsp sugar per serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip