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Raspberry-Cream Cheese Brownies

Source of Recipe

Adapted from - Chyrel's Recipes From Friends - Kamperkat - Cooking Light, January 2000

Raspberry-Cream Cheese Brownies

WW Points
Yield: 16 servings

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup sugar
3/4 c. granular Splenda
2/3 cup unsweetened cocoa
1/4 cup stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves

Preheat oven to 350°.

To prepare the filling:
Beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies:
Coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist.

Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

One brownie equals: Calories 136 (28% from fat); Fat 5g (Satfat 1.8g, Monofat 1.4g, Polyfat 0.2g); Protein 3.3g; Carbohydrate 19.9g; Fiber 0.2g; Cholesterol 26mg; Iron 1mg; Sodium 113mg; Calcium 18mg;++++ WWP: 4