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Brownie Raspberry Tart
Diabetic Living Magazine
“A chocolate brownie crust is spread with light chocolate filling and topped with raspberries for a pretty, flavorful dessert.”
Nonstick cooking spray
½ cup granulated sugar or sugar substitute blend equivalent to ½ cup granulated sugar (see Tip)
3 tablespoons canola oil
2 egg whites
⅔ cup all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
¼ cup water
½ cup soft light cream cheese (in a tub)
3 tablespoons powdered sugar
1 tablespoon light chocolate-flavor syrup
¼ cup sliced almonds, toasted (see Tip)
1 to 1½ cups fresh red raspberries
1For brownie crust, preheat oven to 350°F. Coat a 12-inch pizza pan with cooking spray; set aside. In a medium bowl, combine the granulated sugar and the oil. Beat with an electric mixer on medium speed until well mixed. Add egg whites, one at a time, beating well after each addition. In a small bowl, stir together flour, cocoa powder and salt. Add flour mixture and the water to the beaten mixture. Beat just until combined. Spread in the prepared pan. Bake for 10 minutes. Cool completely in pan on a wire rack.
2Just before serving, stir together cream cheese, powdered sugar and chocolate-flavor syrup until well mixed. Spread evenly over the brownie crust. Sprinkle almonds over. Top with raspberries.
Tips: If using sugar substitutes, choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ cup granulated sugar. Nutrition per serving with substitute: 160 calories, 4 g protein, 19 g carbohydrate, 8 g total fat (2 g saturated fat), 6 mg cholesterol, 3 g fiber, 3% Vitamin A, 5% Vitamin C, 132 mg sodium, 3% calcium, 7% iron. Exchanges: 1½ fat, 1 starch. Carb Choice: 1.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.