Caramel Apricot Brownies

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* Exported from MasterCook *

 

Caramel Apricot Brownies

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup granulated sugar

1 1/2 cups unsifted whole-wheat flour

1/4 cup firmly packed light brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

2 large egg whites -- lightly beaten

3 teaspoons vanilla extract

1/2 teaspoon cream of tartar

1 can apricot halves in light syrup -- (5-ounce) drained and

pureed

6 tablespoons nonfat vanilla-flavored yogurt

1/4 cup fat-free caramel sauce

 

JOSEPH C. GAMBINO, Canon City, Colorado

 

Joseph, a writer, and his wife Jessica, an artist, both enjoy cooking (see her

recipe for Southport Seafood Pie, page 26). As someone who shed twenty pounds

and has managed not to regain them, Joseph had fun dreaming up this brownie

recipe. " There are so many chocolate 'diet' brownies that I wanted something

different, " he explained. " I experimented with wholesome ingredients like pureed

fruit and whole-grain flours. When the apricot brownies came out of the oven

they simply cried out for caramel topping: 'CARAMEL! GIVE US CARAMEL!' I did,

and they were right-it was a match made in apricot heaven. "

 

This is a truly low-fat recipe because egg whites take the place of whole eggs

and apricots double for butter. Finally, whole- wheat flour replaces refined

white flour, pumping up the fiber.

 

1. Preheat oven to 325F. Coat 9 x 9 x 2-inch baking dish with nonstick cooking

spray and set aside.

 

2. Spoon out 2 tablespoons granulated sugar and reserve. Combine remaining

granulated sugar, flour, brown sugar, baking soda, salt, and nutmeg in large

bowl and reserve.

 

3. Combine egg whites, vanilla, and cream of tartar in large bowl, then with

mixer at low speed, gradually add reserved 2 tablespoons granulated sugar.

Continue beating at low speed until meringue peaks stiffly but is not dry.

Carefully fold in pureed apricots. Finally, fold in combined dry ingredients,

taking care not to overmix.

 

4. Spoon batter into prepared pan, spreading to corners, and bake until springy

to the touch-about 30 minutes. Cool in pan on upright wire rack 1 hour.

 

5. To serve, cut into 12 squares, top each portion with 1/2 tablespoon yogurt,

then drizzle with caramel sauce.

 

R E C I P E F R 0 M

 

Joseph C. Gambino; Canon City, Colorado

 

Source:

" GMA's Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 74 Calories; trace Fat (0.1% calories

from fat); 1g Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

153mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0