Title: Guiltless Brownies
Categories: Diabetic Cookie
Yield: 24 Servings

3	tb	Unsweetened cocoa powder
1/4	c	Vegetable oil
2		Very ripe bananas
1/2	c	Sugar
2	lg	Eggs
1	c	Whole-wheat flour
1/2	c	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 15-20 minutes or until done. Toothpick inserted into center should come out clean. (My suggestion - line baking pan with waxed paper and spray with non-stick vegetable spray.) Cut into 2 1/4 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.

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