DIABETIC RECIPE FOR BROWNIES

1/2 C. light margarine

2 (1 oz.) squares unsweetened chocolate

2/3 C. granulated sugar

2 large eggs

3 T. skim milk

1 tsp. vanilla extract

1 C. all−purpose flour

1 1/4 tsp. Sweet ‘N Low®

1/4 tsp. baking soda

1/8 tsp. salt

1/4 C. chopped walnuts or pecans (optional)

Preheat oven to 350°F.
In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet ‘N Low, baking soda and salt. Fold in nuts
Spread batter into an 8−inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares. Makes 16 servings
Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat (2 g saturated fat), 27 mg cholesterol, 113 mg sodium
Diabetic exchanges: 1 starch/bread, 1 1/2 fat

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