Recipe: Cocoa Brownies

Cocoa Brownies

6 servings

6 tablespoons low-calorie margarine
1/2 cup granulated fructose
1/2 cup cocoa powder
1 teaspoon vanilla extract
2 egg whites
1/2 cup all-purpose flour
1 teaspoon aspartame sweetener

Melt margarine in a medium-size saucepan. Blend in fructose; stir until creamy. Remove from heat. Stir in cocoa powder and vanilla extract until completely blended. Thoroughly stir in egg whites. Blend in flour.

Pour into a lightly greased 8-inch shiny pan; spread mixture evenly over bottom of the pan.

Bake at 350 degrees F. (175 degrees C.) for 25 minutes or until dough begins to loosen on the sides of the pan. Remove from oven; sprinkle with aspartame sweetener. Cool in pan or a cooling rack. Cut into 16 brownies.

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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.

This page created 1999

This page modified October 2006