Low Fat Raspberry Brownies For 1 Or 2 Recipes

LOWER FAT FUDGE BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, stir together the sugar, cocoa powder and yogurt. Stir in the eggs one at a time until well blended, then add vanilla and salt. Stir in the flour until just absorbed. Spread evenly into the prepared pan.
• Bake for 28 to 32 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan, and a toothpick inserted comes out fairly clean (sticky crumbs are okay). Cool brownies in the pan over a wire rack before cutting into squares. Cover tightly with plastic wrap to store.

CAN'T TELL THEY'RE LOW-FAT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
• In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan.
• Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.

LOW-FAT BROWNIES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Spray an 8- by 8-inch baking pan with cooking spray.
• Whisk the flour, cocoa, baking powder, sugar, and salt in a small bowl.
• In a medium bowl, combine the oil, applesauce, vanilla, egg, and egg whites .
• Gradually stir the dry ingredients into the wet ingredients just until well combined.
• Pour the batter into the prepared baking pan and bake for 20 minutes, until the sides pull away from the edge of the pan.
• Cool in the pan and then cut into 16 squares.
• Enjoy.

LOW-FAT BROWNIES

Steps:

• In a bowl, beat egg substitute for 1 minute or until frothy and slightly thickened. Stir in milk and vanilla. Combine the flour, sugar, cocoa, baking powder and salt; add to the egg mixture and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

MUST TRY LOW FAT RASPBERRY DESSERT (PANNA COTTA-ISH)

Steps:

• Spoon 2-3 tbsp of the raspberry juice into a bowl and sprinkle on the gelatin. Leave to soak for a couple minutes.
• Place the raspberries and remaining raspberry juice into a pan and bring to a boil.
• Add the soaked gelatin and simmer until dissolved. Remove from heat.
• Pour raspberry/gelatin mixture into a medium sized bowl (mine is 17cm across by 5cm deep) and leave to cool for a few minutes.
• Place in the fridge for a minimum of 1 hour or until partially set (the mixture doesn't need to be totally set, just set enough to take the creamy topping).
• Add your sachet of raspberry jelly to the boiling water and mix well until all the granules have dissolved. Leave to cool for 5-10 minutes.
• In a separate bowl, mix the yogurt and cream cheese together until smooth.
• Carefully add the cooled jelly mixture and stir well (it takes a bit of stirring to get it all mixed together properly).
• Remove the bowl of set raspberries from the fridge and top with the raspberry cream cheese mixture.
• Leave to cool a little longer and put back in the fridge for 2 hours or until totally set.
• Serve! Mmmmm!

FUDGY RASPBERRY BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; butter foil. Set aside.
• Place butter and unsweetened chocolate into bowl. Microwave 1 minute; stir. Continue microwaving 30 seconds; stir until smooth.Set aside.
• Combine sugar, eggs, vanilla and almond extract in bowl. Beat at medium speed, until well mixed. Add melted chocolate mixture; continue beating until well mixed. Add flour and salt; beat at low speed just until mixed. Spread batter into prepared pan.
• Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake 35-40 minutes or until set and brownies begin to pull away from sides of pan. (Do not overbake.) Cool completely.
• Place whipping cream into saucepan. Cook over medium heat 1-2 minutes or justuntil cream begins to boil. Add semi-sweet chocolate; remove from heat. Stir with whisk until smooth. Spread over brownies.
• Lift brownies out of pan, using foil ends; cut into desired shapes.

FUDGY LOW-FAT BROWNIES

Steps:

• Preheat oven to 350°F.
• Spray an 8 inch square baking dish with nonstick cooking spray.
• Dust with cocoa, shaking out excess.
• In a small saucepan, melt margarine on low heat.
• Remove from heat and stir in cocoa, sugar, egg, applesauce and vanilla, beating until smooth.
• Gently stir in flour, baking soda and salt until well combined.
• Pour into prepared pan and bake 25 to 30 minutes or until set.
• Cool completely and cut in 16 squares with hot wet knife.
• Store in the refrigerator.

1-POINT BROWNIE WEIGHT WATCHERS

Steps:

• Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well.
• Stir in applesauce, egg whites, and vanilla.
• Spray an 8" square baking pan with cooking spray.
• Spread batter evenly in the pan.
• Bake at 350 degrees for 20 minutes or until the edges are firm and the center almost set.