Title: Low-Fat Brownies
Categories: Dessert Diabetic
Yield: 10 Servings

2	oz	Baking chocolate
2	ts	Vanilla
1 1/2	c	Sugar
1/4	ts	Salt
3	lg	Eggs; lightly beaten
2	lg	Egg whites; lightly beaten
3/4	c	Maple syrup
1	c	Unsweetened apple sauce
1/4	c	Canola oil
1	c	Cake flour; sifted
3/4	c	Cocoa powder
6	oz	Extra bittersweet chocolate pieces (opt)
		Confectioner's sugar

Prehaet oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment paper, or grease it lightly. In the top of a double boiler with water on a low simmer, melt the baking chocolate with the vanilla. Remove from the stove. and tranfer the mixture to a large mixing bowl. Stir in the sugar, salt, eggs and egg whites until smooth. Mix in the syrup or honey, apple sauce and canola oil. Sift together the flour and cocoa powder over the batter and carefully fold in until mixture is smooth. Add the bittersweet chocolate, if using, and gently combine. Do not over mix. Pour batter into the prepared pan and bake for about 45 minutes or until a wooden pick inserted in center comes out clean. Cool on rack and dust with confectioner's sugar.

Nutritional info per serving: 379 cal; 12g fat(28%), 68g carb, 7g pro Exchanges: 3 1/2 fruit, 1 bread, 2 fat

Source: Miami Herald, 1/18/96 format by Lisa Crawford

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