Sugar-free apricot preserves add flavor and moistness to these diabetic-friendly fudge brownies.
6 tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful™
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
- 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, Equal®, baking powder, and salt until smooth.
- Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites. Pour batter into greased 8-inch square baking pan. Fold in walnuts, if desired.
- Bake in preheated 350°F (175°C) oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not over-bake). Cool on wire rack. Serve warm or at room temperature.
Makes 16 brownies.
Nutritional Information Per Serving (1/16 of recipe; 1 brownie): 99 cal., 2 g pro., 9 g carbo., 7 g fat, 13 mg chol., 80 mg sodium.
Food Exchanges: 1/2 bread, 1 fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.