Looking for low fat brownie recipes? Well, this is your lucky day! These raspberry brownies are low in fat and taste really good. Sweeten your day without the extra fat or sugar and try these tasty low fat brownies today.
Low fat brownies are one of the snacks you may want to keep available for those munch-ridden days when you feel like having something sweet, but low in fat, or for when you need that chocolate fix. These low fat raspberry brownies will hit just the right spot.
Kids love these low fat brownies. And you can use them (the brownies, not the kids) as rewards for chores to be done around the house: Flattery and bribary will get you far... ;-)
These raspberry brownies are also perfect for your kids lunchbox or as an after-school treat.
But if you work on a 9 to 5, you may want to leave this recipe for a weekend. It is not that it takes too long to prepare. It's just that many people prefer not to bake during weekdays after work. If you feel the same way, do it on a weekend.
My friends and family love these brownies and they couldn’t believe that they are low in fat!
3 oz (90 g) of light chocolate, coarsely chopped.
1/2 cup of granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1/2 cup of low fat spread, melted
3/4 cup all-purpose flour
1/2 cup low joule raspberry spreadable fruit
This is what you do:
Preheat oven to 180 C (350 F).
Spray an 8" square baking pan with cannola oil.
Melt the chocolate in a double boiler over simmering water; remove from heat and keep stirring until it goes smooth. Set aside and let it cool down.
Meanwhile, in a large bowl, beat the eggs and sugar with an electric whipper at high speed for about 7 minutes till the eggs and sugar go fluffy. Then beat in the vanilla extract and salt.
Now add the low fat spread and stir it to mix well.
Stir in the flour, mixing well, and pour half of the mixture into medium bowl.
Next, stir the melted chocolate into one portion of the batter and the spreadable fruit into the other portion.
Scrape chocolate batter into the prepared pan. Set aside 1/2 cup.
Scrape raspberry batter over the chocolate batter, and scatter spoonfuls of the reserved chocolate batter over the
raspberry batter, using all of the chocolate batter.
With a knife, cut through batter to create a marbled effect.
Bake for about 30 minutes (or until a toothpick inserted in center
comes out almost clean).
Transfer pan to rack; let cool completely and cut into 16 equal squares. That was an easy low fat brownie recipe, wasn't it!?
Source: The Weight Watchers Complete Cookbook &