dizneegirl
Loves the Mouse
- Joined
- Aug 19, 1999
Raspberry Swirl Brownies
Converted these from a high carb recipe... they were HEAVENLY!
Word of caution... if you use Diabetisweet... don't eat 3 of them in an hour...
Rasperry Swirl Brownies
Brownie base:
1/2 cup butter
4 ounces unsweetened baking chocolate squares
2 cups equivalent sweetner (I used 1 1/2 cups Diabetisweet + 1/8 teaspoon liquid Splenda)
2 Tablespoons Davinci syrup - raspberry
4 eggs
1 cup sifted wheat protein isolate
1/8 cup oat flour
1/2 teaspoon baking powder
Topping:
8 ounces cream cheese, softened
1/3 cup equivalent sweetner (I used Diabetisweet)
1 egg
1/2 teaspoon vanilla
1/4 cup sugar-free raspberry preserves (I used Fifty/50 sugar-free raspberry spread)
1. Preheat oven to 350. Lightly grease a 9x13 baking pan, and set aside.
2. In a saucepan, combine butter and baking chocolate. Melt over low heat, stirring constantly. Remove from heat, and let cool slightly.
3. Stir in sweetner and raspberry DaVinci. Add eggs, one at a time, beating after each addition.
4. Add wheat protein, flour, and baking powder. Stir until well blended. Spread batter evenly in prepared pan.
5. In small bowl, combine cream cheese, sweetner, egg and vanilla. Beat at medium speed until smooth. Pour topping evenly over batter in pan.
6. Drop raspberry preserves by tablespoonfuls onto topping in 10-12 dollops. Swirl preserves through topping with knife to make marbled.
7. Bake 45-50 minutes, or until toothpick inserted into brownies comes out clean.
Makes 15 good-sized brownies (2x2 squares) with a net carb of 3 per brownie (after deducting fiber (1g per square) and sugar alcohols from raspberry preserves (.3g ea. square) and Diabetisweet (25.7g ea. square)).
MasterCook's Nutritionals Per Serving (including sugar alcohols from raspberry spread and Diabetisweet): 239 Calories; 17g Fat (51.0% calories from fat); 7g Protein; 30g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Fat; 0 Other Carbohydrates.
Converted these from a high carb recipe... they were HEAVENLY!
Word of caution... if you use Diabetisweet... don't eat 3 of them in an hour...
Rasperry Swirl Brownies
Brownie base:
1/2 cup butter
4 ounces unsweetened baking chocolate squares
2 cups equivalent sweetner (I used 1 1/2 cups Diabetisweet + 1/8 teaspoon liquid Splenda)
2 Tablespoons Davinci syrup - raspberry
4 eggs
1 cup sifted wheat protein isolate
1/8 cup oat flour
1/2 teaspoon baking powder
Topping:
8 ounces cream cheese, softened
1/3 cup equivalent sweetner (I used Diabetisweet)
1 egg
1/2 teaspoon vanilla
1/4 cup sugar-free raspberry preserves (I used Fifty/50 sugar-free raspberry spread)
1. Preheat oven to 350. Lightly grease a 9x13 baking pan, and set aside.
2. In a saucepan, combine butter and baking chocolate. Melt over low heat, stirring constantly. Remove from heat, and let cool slightly.
3. Stir in sweetner and raspberry DaVinci. Add eggs, one at a time, beating after each addition.
4. Add wheat protein, flour, and baking powder. Stir until well blended. Spread batter evenly in prepared pan.
5. In small bowl, combine cream cheese, sweetner, egg and vanilla. Beat at medium speed until smooth. Pour topping evenly over batter in pan.
6. Drop raspberry preserves by tablespoonfuls onto topping in 10-12 dollops. Swirl preserves through topping with knife to make marbled.
7. Bake 45-50 minutes, or until toothpick inserted into brownies comes out clean.
Makes 15 good-sized brownies (2x2 squares) with a net carb of 3 per brownie (after deducting fiber (1g per square) and sugar alcohols from raspberry preserves (.3g ea. square) and Diabetisweet (25.7g ea. square)).
MasterCook's Nutritionals Per Serving (including sugar alcohols from raspberry spread and Diabetisweet): 239 Calories; 17g Fat (51.0% calories from fat); 7g Protein; 30g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Fat; 0 Other Carbohydrates.
