 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Rich cream cheese and chocolate in a whole wheat, lower cholesterol snack. Ingredients:
1 cup light margarine, room temperature |
2 cups sugar |
3/4 cup egg white, plus |
1 tablespoon egg white |
2 teaspoons vanilla |
1 1/3 cups whole wheat flour |
3/4 cup cocoa powder |
1 teaspoon baking powder |
1/2 teaspoon sea salt |
1 cup pecans, chopped |
1/3 cup light margarine, room temperature |
6 ounces cream cheese, room temperature |
1/3 cup sugar |
2 tablespoons whole wheat flour |
1/3 cup egg white, plus |
1 tablespoon egg white |
3/4 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F Grease 9x13” pan.
2. With electric mixer, cream together 1 c margarine & 2 c sugar.
3. Gradually add 3/4 c + 1 T egg whites, beating well after each addition. Add 2 teaspoons vanilla.
4. In separate bowl, combine 1 1/3 c flour, cocoa, baking powder and salt.
5. Fold flour mixture into creamed mixture. Blend well.
6. Stir in pecans.
7. Spread 1/2 of mixture into pan.
8. Cream together 1/3 c butter & cream cheese in sm bowl. Add 1/3 c sugar and 2 T flour, blending well.
9. Add 1/3 c + 1 T egg whites and 3/4 t vanilla, Beat until smooth.
10. Spread cream cheese mixture over chocolate batter in pan.
11. Spread remaining chocolate batter over cream cheese mixture. Swirl w/ knife.
12. Bake 40-50 minutes or until toothpick tests done.
13. Cool completely & cut into squares.
|
|