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Full Online Book HomeLearning KitchenLow_fat - Dessert - Butter-pecan Brownies
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Low_fat - Dessert -  Butter-pecan Brownies Post by :healthimage Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1776

Click below to download : Low_fat - Dessert - Butter-pecan Brownies (Format : PDF)

Low_fat - Dessert - Butter-pecan Brownies

Cooking Spray
1 cup packed brown sugar
3 tablespoons butter -- melted
1 teaspoon vanilla extract
1 large egg
3/4 cups all-purpose flour
2 tablespoons chopped pecans
1/2 teaspoon baking powder
1/8 teaspoon salt

2/3 cup powdered sugar
2 tablespoons semisweet chocolate minichips -- melted
1 tablespoon hot water
2 tablespoons almond brickle chips

Preheat oven to 350

To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan)

Combine brown sugar and next 3 ingredients (brown sugar through egg) in a large bowl; stir well with whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour pecans, baking powder, and salt; add to brown sugar mixture. Spread batter in bottom of prepared pan. Bake at 350 for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

To prepare the topping, combine powdered sugar, minichips, and hot water n a small bowl, stir until smooth. Spread topping over brownies, and sprinkle with brickle chips. Chill 30 minutes or until topping is set.

Yield: 16 brownies
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Crust: 1/3 cup butter, softened 1/4 cup packed dark brown sugar 1/4 teaspoon salt 1/4 teaspoon mace or nutmeg 1 cup all-purpose flour cooking spray Filling: 1 cup 1% low fat cottage cheese 1 cup granulated sugar 2 tablespoons all-purpose flour 1 tablespoon grated lemon rind 3 1/2 tablespoons fresh lemon juice 1/4 teaspoon baking powder 1 large egg 1 large egg white Preheat oven to 350 degrees F. To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level

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Low_fat - Dessert -  Blueberry-peach Crisp
1/4 cup crunchy nugget-type cereal 1/4 cup uncooked oatmeal (old-fashioned or quick, not instant) 3 tablespoons brown sugar, packed 1 tablespoon margarine or butter, melted 1 cup peaches, peeled and sliced 1 cup blueberries 1 1/2 tablespoons orange juice 1 1/2 teaspoons lemon juice Preheat oven to 375 degrees. Combine cereal, oatmeal and brown sugar in bowl. Stir in melted margarine; set aside. Arrange fruit in small baking dish or loaf pan (about 4-by-7-inch pan). Combine orange and lemon juice; pour over fruit. Top with cereal-oat mixture. Bake 25 minutes or until peaches are tender but not mushy and top is