Cakes, Cookies and Other
Chocolate Truffle Bars
If you would rather not use Splenda, simply delete it. These brownie-like bars have a wonderful texture, too.
- 2/3 cup less-fat margarine (with 8 grams of fat per tablespoon)
- 1/3 cup fat-free half-and-half
- 7 ounces (7 squares) unsweetened baking chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup Splenda
- 2 large eggs (use higher omega-3 type, if available)
- 1/2 cup egg substitute
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose white flour
- 1 1/2 teaspoon vanilla extract
- 1 cup walnut pieces
- Preheat oven to 350 degrees. Lightly coat a 9 x 13-inch pan (or two 9-inch square baking pans) with canola spray. Set aside.
- Add the margarine and fat-free half-and-half to a medium nonstick saucepan and melt the butter, stirring constantly, over medium-low heat. Once the margarine is melted, remove the pan from the heat.
- Add the chopped baking chocolate to the melted butter, stirring constantly with a wooden spoon until chocolate is completely melted. Add the sugar and Splenda and stir to blend well.
- Add the eggs, one at a time, stirring vigorously after each. Add egg substitute and stir to combine. Add the whole-wheat and white flours and stir to combine. Stir in the vanilla extract and walnuts.
- Pour batter into prepared baking pan(s) and bake for 23-25 minutes (20 minutes if using two pans). The brownies will still look somewhat soft and shiny. Remove from the oven and place on cooling rack.
Per serving: 130 calories, 3 g protein, 15 g carbohydrate, 7 g fat, 2 g saturated fat, 2.5 g monounsaturated fat, 2.5 g polyunsaturated fat, 13 mg cholesterol, 2 g fiber, 31 mg sodium. Calories from fat: 50%.
© 2007 WebMD Inc. © 2006 Elaine Magee
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