Chocolate Raspberry Squares Recipe
Ingredients
| 3/4 cup thawed frozen apple-raspberry juice concentrate | ||
| 3 large egg whites or 1/4 cup egg substitute | ||
| 2 tablespoons plus 2 teaspoons reduced-calorie tub margarine, melted | ||
| Vanilla extract | 2 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| 1/4 cup whole-wheat flour | ||
| Unsweetened cocoa powder | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon double-acting baking powder | ||
| 3 tablespoons whipped cream cheese | ||
Directions
1. Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray; set aside.
2. In small bowl, whisk together juice, egg, margarine, and vanilla; set aside.
3. In medium bowl, whisk together white and whole-wheat flour, cocoa, and baking powder. Whisk in juice mixture. Pour into prepared pan. Bake until cake tester inserted in center comes out almost clean, about 15 minutes. Cool in pan on rack.
4. Using long spatula, remove from pan; place on cutting board. Spread cream cheese evenly over top; cut into 16 squares.
2. In small bowl, whisk together juice, egg, margarine, and vanilla; set aside.
3. In medium bowl, whisk together white and whole-wheat flour, cocoa, and baking powder. Whisk in juice mixture. Pour into prepared pan. Bake until cake tester inserted in center comes out almost clean, about 15 minutes. Cool in pan on rack.
4. Using long spatula, remove from pan; place on cutting board. Spread cream cheese evenly over top; cut into 16 squares.
Chef
