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Friday, July 18, 2008

*Brownies* (Diabetic Recipe)

Today I chose to post a brownie recipe for diabetics. These are very good and are good with diabetic fruit sauces and a dab of low-fat or sugar free whipped topping, or just alone. until tomorrow.

*Brownies* (Diabetic Recipe)

Servings: 12

½ Cup Cake Flour
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt
1 Lg. Egg
2 Lg. Egg Whites
1/2 Cup Splenda Sugar Blend
½ Cups Canola Oil
1½ Tsp. Pure Vanilla Extract
3 Tbls. Pecans

Preheat oven at 350°F.
lightly coat a 8" x 8" baking pan with non stick cooking spray. Sift together flour, cocoa, baking powder, and salt in a medium bowl. Using a large bowl, beat egg, and egg whites until foamy. Beat in sugar blend, oil, and vanilla extract until smooth. Slowly add in flour mixture until blended. In prepared pan, pour in mixture and sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in the middle of comes out with moist crumbs. Cool in pan on a rack. Cut into 12 squares.

Per Serving: 166 Cal (76% from Fat, 3% from Protein, 21% from Carb); 2 g Protein; 22 g Tot Fat; 5 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 14 g Carb; 1 g Fiber; 8 g Sugar; 8 mg Calcium; 1 mg Iron; 435 mg Sodium; 67 mg Cholesterol.

1 comment:

Gloria Chadwick said...

Quite a difference between the brownie recipe yesterday and this one: Just the sugar and carb count is enough to make me choose this one.