Post by JJ Judkins on Sept 27, 2007 17:57:19 GMT -6
PUMPKIN "BROWNIES"
Think again if you thought brownies couldn't be healthy
as well as delicious!
From Cinnamon Hearts.
1 cup pumpkin purée, canned or cooked
1-1/4 cups whole wheat flour
1 cup brown sugar, firmly packed
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1 tsp nutmeg
1/4 cup buttermilk
1/4 cup vegetable oil, such as canola
2 tsp vanilla extract
2 eggs, well beaten (you can further reduce fat & cholesterol
by substituting 1 egg + 1 egg white, OR 1/2 cup egg
substitute)
1/2 cup walnuts, finely chopped
Preheat oven to 375°F. Coat a 13 x 9 x 2-inch baking pan with
vegetable spray.
Combine all ingredients and beat well. Pour into prepared pan
and bake for 30 to 40 minutes, or until tests done. Cool on a wire
rack and cut into bars.
Makes 24 Bars.
Per Bar: 102 Cal; 4 g Total Fat; 15 g Carb; 10 mg Cholesterol; 101 mg
Sodium; 1 g Fiber. Exchanges: 1 Starch; 1 Fat.
Think again if you thought brownies couldn't be healthy
as well as delicious!
From Cinnamon Hearts.
1 cup pumpkin purée, canned or cooked
1-1/4 cups whole wheat flour
1 cup brown sugar, firmly packed
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1 tsp nutmeg
1/4 cup buttermilk
1/4 cup vegetable oil, such as canola
2 tsp vanilla extract
2 eggs, well beaten (you can further reduce fat & cholesterol
by substituting 1 egg + 1 egg white, OR 1/2 cup egg
substitute)
1/2 cup walnuts, finely chopped
Preheat oven to 375°F. Coat a 13 x 9 x 2-inch baking pan with
vegetable spray.
Combine all ingredients and beat well. Pour into prepared pan
and bake for 30 to 40 minutes, or until tests done. Cool on a wire
rack and cut into bars.
Makes 24 Bars.
Per Bar: 102 Cal; 4 g Total Fat; 15 g Carb; 10 mg Cholesterol; 101 mg
Sodium; 1 g Fiber. Exchanges: 1 Starch; 1 Fat.