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Just in time for Mother’s Day you can enjoy this great low-fat Brownie Recipe from – Symply too good to be true, Book 7.

Makes: 16 squares

Ingredients:

  • 4 egg whites
  • ⅓ cup skim milk
  • 4 tablespoons (60g) Flora® Light margarine melted
  • ½ cup cocoa
  • 1 cup gluten-free icing sugar
  • 1 cup hazelnut meal
  • ¼ cup chopped walnuts
  • cooking spray

Method: 

Preheat oven 180ºC fan forced.

Step 1: In a medium size mixing bowl beat egg whites for 2 minutes using an electric beater.

Step 2: Add milk to melted margarine then pour into bowl.

Step 3: Add cocoa and beat on low speed until combined.

Step 4: Sift icing sugar into mix then fold in hazelnut meal and walnuts with a wooden spoon. Coat a square cake tin (about 19.5cm) with cooking spray then pour mixture evenly into tin. Bake 40-45 minutes or until firm to touch in centre. Leave in tin for 5 minutes. Carefully turn out onto a wire rack, then turn over onto another wire rack right side up. Once cooled slide onto a flat surface and cut into 16 squares.

Suitable to be frozen.

NUTRITIONAL INFORMATION: 

 

PER SQUARE

 

FAT -TOTAL

7.1g

  -SATURATED

0.9g

FIBRE

0.2g

PROTEIN

2.8g

CARBS

10.7g

SUGAR

9.1g

SODIUM

39mg

KILOJOULES

473 (cals 113)

GI RATING

MEDIUM

DIETITIAN’S TIP: Several population studies have shown that people who regularly consume nuts are less likely to suffer from coronary heart disease, because nuts are high in HDL “good” cholesterol and omega-3 fatty acids.

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