Sunday, April 8, 2012

Adventure Recipes 1!

As promised I am putting on recipes that are low fat and low sodium, but hopefully high in flavor. I don't know about anyone else, but I sometimes crave chocolate. Also, holidays are big food days. So, today I wanted to be a bit clever as well as keep in line with tradition.
Today we had our glazed ham, potato salad, green beans, home-made wheat bread, and for dessert - brownies!
It was all good, but let's get to the dessert. I'm a rebel after all. (Perhaps on another day I'll share my ham glaze recipe with you.)
Our chewy brownie with a cherry on top
This low fat brownie is courtesy of "Good Houskeeping." We made one slight variation of the recipe, which we will share below.

Yields: 16 servings
Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min

1/2 cup(s) flour
2 tablespoon(s) (unsweetened) cocoa
1/4 teaspoon(s) salt (optional)
1/4 teaspoon(s) baking soda
2 ounce(s) (unsweetened ) chocolate, chopped
1 tablespoon(s) (unsalted) butter
1 cup(s) (packed) light brown sugar
1 large egg
1 large egg white
6 tablespoon(s) (unsweetened) applesauce
1 teaspoon(s) vanilla extract
1 tablespoon(s) confectioners' sugar, optional

1. Preheat oven to 350 F. Grease a 9-inch square baking pan and
line with aluminum foil, allowing foil to drape over two sides.
Grease foil.
2. In a small bowl, sift together flour, cocoa, salt and baking soda.

Combine chocolate and butter in a heavy-bottomed saucepan. Cook,
stirring, over low heat until melted and smooth. Remove from heat;
let cool for 2 minutes. Add sugar, egg, egg white, applesauce and
vanilla; stir until smooth. Add dry ingredients, stirring until evenly
3. Pour batter into prepared pan. Bake for 22 to 24 minutes, until the

brownies pull away from the sides of the pan (do not overbake).
Cool completely in pan on wire rack. Using the foil flaps, lift the
brownies from the pan; cut into 16 bars. Sift -confectioners' sugar
over brownies to decorate, if desired.

Total Fat3g
Saturated Fat2g
Total Carbohydrate18g
Dietary Fiber1g

We used almond extract in place of the vanilla. This gave the brownie a super rich taste. Plus we used the generic egg whites that come in the container from the store. We did not use the sugar on top, instead I garnished the serving with a cherry and for the no-fat ice cream (made palatable because of the low fat brownie, which was super chewy good) we scooped it with a coffee scooper to make the scoop small but just enough so I didn't feel I was being cheated.

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