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Title: Brownies ( Black & White )
Categories: Dessert Diabetic Lowfat
Yield: 32 Servings

1cCake flour
1tsBaking powder
1/4tsSalt
1/2cShortening, softened
1/2cGranulated sugar replacement
2 Eggs
1tsVanilla extract
1tbWater
1/4cUnsweetened coconut, grated
1tsCoconut milk
1ozBaking chocolate, melted

These brownies are mailable.

Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.)

Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water.

Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate.

Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 F for 25 to 30 min. Cut into 1 x 2 inch bars.

1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Available in bookstores 1993. Contains chocolate candy recipes.

Shared but not tested by Elizabeth Rodier Nov 93

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