Not So Guilty Brownies Diabetic Food

NO GUILT BROWNIES (DIABETIC)

Steps:

• Heat oven to 350 ° F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
• Bake at 350 ° F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.
• Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies. Cool completely.

SUGAR-FREE CHOCOLATE BROWNIE RECIPE FOR DIABETICS

Steps:

• Preheat oven to 350°F (180°C)
• Line your 8 by 8 inch baking pan, with parchment paper.
• Grease the parchment paper.
• Sift the All-purpose flour, cocoa and almond flour, into a mixing bowl.
• stir in baking powder.
• In a large mixing bowl, cream together the butter and sweetener
• Add eggs and vanilla and beat on low speed until combined
• Add dry ingredients and mix a few spoonfuls at a time, until well mixed.
• Pour batter into the parchment lined baking dish and smooth out using a silicone spatula.
• Bake in the oven for approximately 20 - 25 minutes, until a toothpick comes out clean when inserted into the center.
• Let cool slightly and cover in ganache.
• After pouring ganache onto brownies, spread evenly over the top and let cool.

CHOCOLATE BROWNIES (DIABETIC FRIENDLY)

Steps:

• 1. In a medium bowl, stir together flour, sugar, cocoa, baking powder and salt. Stir in walnuts.
• 2. In A Small Bowl: Using electric mixer, 2 lg. eggs, 1/3 c. soft margarine and 1 tsp. vanilla at high speed for 1 minute, until well mixed. Add: 1/2 C. Unsweetened Applesauce and beat just until blended. Add: Flour mixture and mix at low speed just until blended.
• 3. Spread: Batter evenly in prepared pan and bake in preheated oven for 15 minutes, until a knife inserted in the center comes out clean. Let cool completely in pan on a rack and cut into 16 squares.
• 4. EXCHANGES PER SERVING: 1/2 Starch 1/2 Other Carbohydrate 1 Fat Nutrient Analysis Per Serving: Calories - 111 Protein - 2g Fat - 6g Saturated fat - 1g Carbohydrate - 13g Fiber - 1g Cholesterol - 27 mg Sodium - 106 mg
• 5. TIP: Unsweetened cocoa powder has only 115 calories and 4 grams of fat per 1/3 cup (75 mL), whereas 1 oz (25g) of unsweetened baking chocolate has 139 calories and 14 grams of fat. Cocoa has just as much rich chocolate flavor as baking chocolate, so substituting cocoa is a good way to cut fat.
• 6. DIABETIC FRIENDLY CHOCOLATE BROWNIES **Decorate jar as desired for appropriate holiday gift giving. **Attach a tag with the following instructions: 1. In A Small Bowl: Using electric mixer, beat eggs, margarine and vanilla at high speed for 1 minute, until well mixed. Add: Applesauce and beat just until blended. Add: Contents of Quart Jar (Layers 1-4), and mix at low speed just until blended. 2. Spread: Batter evenly in prepared 8" square pan and bake in preheated oven for 15 minutes, until a knife inserted in the center comes out clean. Let cool completely in pan on a rack and cut into 16 squares. EXCHANGES PER SERVING: 1/2 Starch 1/2 Other Carbohydrate 1 Fat Nutrient Analysis Per Serving: Calories - 111 Protein - 2g Fat - 6g Saturated fat - 1g Carbohydrate - 13g Fiber - 1g Cholesterol - 27 mg Sodium - 106 mg

NO-GUILT BROWNIES

Steps:

• Preheat oven to 350°. Place the egg whites, cottage cheese and vanilla in a blender; cover and process until smooth. Add chocolate; cover and process just until blended, about 15 seconds. Combine the sugar, flour, baking powder and salt; add to cottage cheese mixture. Cover and pulse until just moistened. , Spread into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes (do not overbake). Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

CHOCOLATE BROWNIE (DIABETIC)

Steps:

• Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
• Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
• Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
• Transfer to a medium bowl.
• Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
• Fold cocoa mixture into egg mixture.
• Fold flour and chock bits and pour into prepared pan.
• Bake uncovered for about 25 minutes or until brownie is firm to the touch.
• Stand 30 minutes; turn onto wire rack.
• Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.