Sugar Free Fudge Brownies Recipe
Diabetic Friendly Recipe
Two variations of Sugar Free Fudge Brownies. One uses apricot preserves with artificial sweetener or apricot spreadable fruit, the other granular sucrolose sweetener and sugar free chocolate pudding.
6 tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3-cup apricot preserves with artificial sweetener OR apricot spreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup flour
10-3/4 teaspoons spoonable sweetener
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tarter
1/3 cup coarsely chopped walnuts (optional)
Preheat oven to 350-degrees.
Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk until chocolate is melted. Whisk in egg yolk and vanilla; mix in combined flour, the sweetener, the baking powder and the salt until smooth.
Beat the egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan.
Bake in preheated oven until brownies are firm to touch and toothpick inserted near center comes out clean, about 18 to 20 minutes. (Be careful not to over-bake!) Cool on wire rack. Serve warm or at room temperature.
Recipe makes 16 servings
Calories: 99; Protein: 2g; Total Fat: >7g; Cholesterol: 13mg; Carbohydrates: 9gm; Sodium: 8mg
Exchanges: 1/2 bread, 1 Fat
Variation: Sugar Free Brownies
1/2 cup margarine
1/4 cup unsweetened cocoa powder
1 cup granular sucrolose sweetener (eg.Splenda)
3/4 cup all-purpose flour
1/8 teaspoon salt
1/4 cup skim milk
1/2 cup chopped walnuts (optional)
1 (1.4 ounce) package sugar free, chocolate fudge flavored instant pudding
1 cup skim milk
Preheat oven to 350-degrees. Grease and flour an 8 x 8-inch pan.
In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool.
In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4-cup of milk and if desired, the walnuts. Pour into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1-cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.