Make this for: Snack
This Recipe Makes: 16 Serving(s)
What you’ll need
6 tbsp. maragrine4 oz unsweetened chocolate1/3 cup skim milk1/3 cup apricot preserves with artificial sweetener OR apricot spreadable fruit1 med egg yolk1 tsp. vanilla1/2 cup flour10 3/4 tsp. sweetener1/2 tsp. baking powder1/8 tsp. salt3 med egg whites1/8 tsp. cream of tartar1/3 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.
Starch: 1/2Fat: 1