Black'n' white brownies

 
                          BLACK 'N' WHITE BROWNIES
 
 Recipe By     : 
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Desserts                         Diabetic
                 Low-fat/cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Cake flour
    1       t            Baking powder
      1/4   ts           Salt
      1/2   c            Shortening, softened
      1/2   c            Granulated sugar replacement
    2                    Eggs
    1       t            Vanilla extract
    1       tb           Water
      1/4   c            Unsweetened coconut, grated
    1       t            Coconut milk
    1       oz           Baking chocolate, melted
 
   These brownies are mailable.
   
   Sift together the flour, baking powder and salt.
   Cream shortening and sugar replacement until light and
   fluffy.  (My note:  be sure to use a sugar replacement
   that does not lose sweetness when heated - Aspertame
   is not suitable.)
   
   Add eggs, one at a time, beating well after each
   addition.  Beat in vanilla extract and water.
   
   Divide batter into two equal parts.  To one part add
   unsweetened coconut and coconut milk.  Stir to
   completely blend.  To the remaining half, beat in the
   melted chocolate.
   
   Spread coconut mixture on bottom of well-greased 8-in
   square pan. Spread chocolate layer on top of coconut
   layer.  Bake at 350 F for 25 to 30 min. Cut into 1 x 2
   inch bars.
   
   1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories
   
   Source:  The Diabetic Chocolate Cookbook by Mary Jane
   Finsand Available in bookstores 1993.  Contains
   chocolate candy recipes.
   
   Shared but not tested by Elizabeth Rodier Nov 93
  
 
 
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