LA Weight Loss - Help with brownie recipe

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12-18-2007, 01:20 PM
I remember seeing a recipe in here for brownies that used prunes and counted as a fruit. I have searched but can't find it:dizzy: I wanted to try them out for Christmas-does anyone have the recipe or know where I can find it? Thanks for your help!!!

12-18-2007, 05:58 PM
Don't know about Prune's, but here's a good one. I haven't trie dit yet, but it looks AWESOME!

Cheesecake Brownies-SFa

1 (19.5 oz.) package brownie mix
1/2 cup applesauce
3 egg whites, divided
1/4 cup water
1 (8 oz.) package reduced fat Philadelphia® cream cheese, softened
1/2 cup Splenda®
1/4 cup flour


Preheat oven to 350F.
Mix brownie mix, applesauce, two of the egg whites and water. Pour into (13 x 9 inch) baking pan coated with cooking spray.
Blend cheese, sugar, flour and remaining egg white until well blended. Spoon over brownie batter.
Cut through batter with knife several times for marble affect.
Bake approximately 28-30 minutes or until tester inserted in center comes out with fudgy crumbs attached.
Cool in pan on wire rack.
Cut into 18 (2 x 3 inch) pieces.

Makes: 18 servings
Serving size: 1 piece
LA Exchange: 1 Starch, 1 Fat

12-18-2007, 06:01 PM
Yum! I will be making this for my Christmas snack!! :D

12-18-2007, 09:26 PM
Here's another one...

Recipe Name: Fudge Brownies


2 squares unsweetened chocolate
1/4 cup butter
1/4 cup unsweetened applesauce
2/3 cup Splenda for Baking® sugar-blend
2 eggs
1/2 cup all purpose flour
1/4 tsp salt
1/2 cup chopped nuts, unsalted


Heat oven to 350 degrees F.
Melt together butter and chocolate in a sauce pan over low heat stirring constantly. Mix in applesauce, sugar, eggs, and vanilla. Stir in remaining ingredients.
Bake for 30 to 35 minutes.

Makes: 12 servings

Serving size: 1/12 recipe

LA Exchange: 1 Starch, 1 Fat

12-19-2007, 02:20 AM

I have been substituting applesauce for the fat in recipes like this for years and wanted to pass on a tip. Use baby applesauce -- the texture is creamier/smoother. There is no added sugar (like natural applesauce) but the fact that it is pureed it mixes better and bakes better than using regular applesauce. Sometimes when you put regular applesauce on a plate you get a slight separation and a little puddle of liquid as it pools, but with the baby applesauce/puree this does not happen.

I have also used baby prunes instead of the applesauce. You don't taste the prunes, used this in chocolate cake. Same prinicple as the applesauce.

Can't wait to try the cream cheese ones, thanks for the recipes Amy.