Brownies, Black & Whitedessert- brownie 1 cup flour, cake 1 tsp baking powder 1/4 tsp salt 1/2 cup shortening; softened 1/2 cup Splenda 2 large egg 1 tsp vanilla extract 1 tbs water 1/4 cup coconut, unsweetened; grated 1 tsp coconut milk 1 square (01 oz) baking chocolate; melted 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 - Aspartame 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. Per serving: 67 Calories (kcal); 6g Total Fat; (75% calories from fat); 1g Protein; 3g Carbohydrate; 12mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=3.64 g; calories=63.45; protein=1.05 g; total fat=4.9 g; carbohydrate=5.12 g; dietary fiber=0.67 g; ash=0.28 g; calcium=12.25 mg; phosphorus=22.81 mg; iron=0.56 mg; sodium=38.6 mg; potassium=32.37 mg; magnesium=7.21 mg; zinc=0.16 mg; copper=0.06 mg; manganese=0.11 mg; vitamin A=20.02 IU; vitamin E=0.06 mg ATE; thiamin=0.04 mg; riboflavin=0.04 mg; niacin=0.32 mg; pantothenic acid=0.08 mg; vitamin B6=0.01 mg; folate=8.53 ug; vitamin B12=0.03 ug; vitamin C=0.03 mg; saturated fat=1.75 g; monounsaturated fat=2.08 g; polyunsaturated fat=0.78 g; cholesterol=13.28 mg; alcohol=0.05 g; caffeine=2.04 mg; selenium=1.64 ug; refuse=2.56%; %cal as carb:prot:fat=30:6:64; WW Pts=1.6; (complete analysis) |
