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How does Pamela Raybon of Edna, Texas create a moist fudgy brownie with less fat? Her secret is using baby food as a fat substitute. Even you most devoted brownie fan will had a hard time telling that this is a trimmed-down version.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One brownie equals 176 calories, 6 g fat (4 g saturated fat), 8 mg cholesterol, 338 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Delightful Brownies in Light & Tasty February/March 2002, p15
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