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Brownie Raspberry Tart

Brownie Raspberry Tart

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Rated: 0
  • Makes: 10 servings
  • Prep 25 mins
  • Bake 10 mins
  • Carb Grams Per Serving: 25

Ingredients

  • Nonstick cooking spray
  • 1/2 cup granulated sugar or sugar substitute blend* equivalent to 1/2 cup granulated sugar
  • 3 tablespoons canola oil
  • 2 egg whites
  • 2/3 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1/2 cup soft light cream cheese (in a tub)
  • 3 tablespoons powdered sugar
  • 1 tablespoon light chocolate-flavor syrup
  • 1/4 cup sliced almonds, toasted
  • 1 -1 1/2 cups fresh red raspberries

Directions

  1. For brownie crust, preheat oven to 350 degrees F. Coat a 12-inch pizza pan with cooking spray; set aside. In a medium bowl combine the granulated sugar and the oil. Beat with an electric mixer on medium speed until well mixed. Add egg whites, one at a time, beating well after each addition. In a small bowl stir together flour, cocoa powder, and salt. Add flour mixture and the water to the beaten mixture. Beat just until combined. Spread in the prepared pan. Bake for 10 minutes. Cool completely in pan on a wire rack.
  2. Just before serving, stir together cream cheese, powdered sugar, and chocolate-flavor syrup until well mixed. Spread evenly over the brownie crust. Sprinkle almonds over. Top with raspberries.

Tip

  • *Sugar Substitutes: Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup granulated sugar.
  • *Sugar Substitutes: PER SERVING WITH SUGAR SUBSTITUTES: 160 calories, 4 g protein, 19 g carb., 8 g total fat (2 g sat. fat), 6 mg cholesterol, 3 g fiber, 3% Vitamin A, 5% Vitamin C, 132 mg sodium, 3% calcium, 7% iron
  • *Sugar Substitutes: Exchanges: 1 starch, 1.5 fat
  • *Sugar Substitutes: Carb Choice: 1

Tip

  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 175 cal., 8 g total fat (2 g sat. fat), 6 mg chol., 132 mg sodium, 25 g carb. (3 g fiber, 14 g sugars), 4 g pro.

Diabetic Exchanges

Other Carb (d.e): 0.5; Starch (d.e): 1; Fat (d.e): 1.5;