Brownies ( Black & White ) from Healthy Diabetic Recipes

Brownies ( Black & White ) Recipe

Recipe Ingredients:

1 cup Cake flour
1 tsp Baking powder
1/4 tsp Salt
1/2 cup Shortening, softened
1/2 cup Granulated sugar replacement
2 Eggs
1 tsp Vanilla extract
1 tbsp Water
1/4 cup Unsweetened coconut, grated
1 tsp Coconut milk
1 oz Baking chocolate, melted

Recipe Instructions:

These brownies are mailable.

Sift together the flour, baking powder and salt. Cream shortening and
sugar replacement until light and fluffy. (My note: be sure to use a
sugar replacement that does not lose sweetness when heated -
Aspertame is not suitable.)

Add eggs, one at a time, beating well after each addition. Beat in
vanilla extract and water.

Divide batter into two equal parts. To one part add unsweetened
coconut and coconut milk. Stir to completely blend. To the
remaining half, beat in the melted chocolate.

Spread coconut mixture on bottom of well-greased 8-in square pan.
Spread chocolate layer on top of coconut layer. Bake at 350 F for 25
to 30 min. Cut into 1 x 2 inch bars.

1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Available in bookstores 1993. Contains chocolate candy recipes.

Shared but not tested by Elizabeth Rodier Nov 93

Servings: 32

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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