Photo by Diabetic Cooking

Feel free to drool at the brownies pictured to the left. Why? Because, friends, they are low-fat, low-calorie, and low-sugar (but not low-taste, promise!). How'd we manage this feat? By snagging the recipe from the Treasure Trove Diabetic Cooking cookbook. It's full of low-sugar options that are applicable to everyone, not just people who have diabetes. Give the brownies a go and enjoy yourself -- with nearly 3/4 less sugar and fat.

Makes: 25 squares

Ingredients:
1/2 cup frozen egg product, thawed (see Note)
1/4 cup canola oil
1 (4 1/2 ounce) jar of strained prunes (baby food)
2 teaspoons vanilla
1/2 cup brown sugar, packed
12 cup granulated sugar
1/2 cup cocoa
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt

Glaze (optional)
1 tablespoon cocoa
1/2 cup icing (confectioner’s) sugar
1 tablespoon hot water

Directions:
Beat first 4 ingredients in large bowl until smooth. Beat in next 3 ingredients. Beat in next 3 ingredients until smooth. Pour into greased 8 x 8 inch baking pan. Bake in 325°F oven for 30 to 35 minutes just until center is set. Do not overcook (see Note).

Glaze: Combine all 3 ingredients in small bowl until smooth. Drizzle over warm brownies. Cool.

Nutrition facts per brownie: 78 Calories; 2.6 g Total Fat (0.3 g Sat., 0 mg Cholesterol); 26 mg Sodium; 1 g Protein; 14 g Carbohydrate; 1 g Dietary Fibre

Note: 4 tablespoons = 1 large egg

Note: To prevent overbaking brownies, watch the edges for signs of pulling away from the pan. At that point, if a wooden pick inserted in the center comes out clean but moist, it is done.

Reprinted from Diabetic Cooking © Company's Coming Publishing Limited

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-- Lauren Le Vine

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