This diabetic tea brownies recipe is a great mid afternoon treat. It makes the perfect dessert to go with a warm cup of tea. These brownies are not as sweet so it compliments the tea or coffee really well. I hope you take some time out of your day to enjoy a cup of warm brewed tea and these diabetic tea brownies!
Servings: 64 bars
Measure Ingredient 1 cup Cake flour;
½ teaspoon Salt;
1 teaspoon Baking powder;
2 tablespoon Cocoa;
1 ounce Baking chocolate, melted;
¼ cup Vegetable shortening;
½ cup Granulated sugar replacement
½ cup Skim milk;
½ cup Pecans, toasted and ground;
1. Sift flower, salt, baking powder and cocoa together.
2. Pour melted chocolate over shortening and stir until completely blended.
3. Beat eggs until thick and lemon-colored; gradually add sugar replacement. Add chocolate mixture and small amount of flower mixture. Beat to thoroughly blend. Add remaining flour mixture alternately with the milk.
4. Fold in the pecans.
5. Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to 20 minutes. Cut into 1 X 2 in. bars.
Food Exchange Pre serving: 2 BARS 1/5 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 2 BARS: 54
SOURCE: The Diabetic Chocolate Cookbook by Mary Jane Finsand.
Brought to you and yours via Nancy O'Brion and her Meal-Master Typos for
you and yours via Nancy's neighbor Sophia Robinson. Submitted By NANCY
O'BRION On 01-26-95