Sunday, March 22, 2009


I have been experiencing computer problems so my posts have been few and far in-between. I apologize for that and hope to have things running smoothly before long and be back to posting on a close to daily basis.
Rather than spend a fortune for the convience of a mix, with this recipe you can still have the ease of a mix and save money. Mix up several batches and store in zip top plastic bags or any other air tight container you may have and just whip up a batch of this popular brownie mix in minutes.
If you would rather mix them up fresh, no problem just put toger the dry ingredients, go ahead and use fresh egg whites and follow the directions to complete.
No Pudge Type Original Fat Free Brownie Mix
Makes 1 batch mix
1 cup bakers sugar
1/3 cup cake flour
1/3 cup white wheat flour
2 tablespoon all purpose flour
1/2 cup Ghiradelli unsweetened cocoa
2 Tablespoons Just Whites (equalivent to 2 egg whites)
2 teaspoons cornstarch
1/2 teaspoon wheat gluten
1/4 teaspoon baking soda
1/4 teaspoon salt
Mix together dry ingredients. Store in covered container.
To make Brownies with mix:
1 batch No pudge fat free original Fudge Brownie Mix
2/3 C nonfat plain yogurt
1 tsp vanilla extract
Spray 8x8 pan with cooking spray.
Add yogurt and vanilla to brownie mix.
Mix until incorporated and then an additional minute until smooth and shiny. Pour into prepared pan and bake 34 minutes.
Enjoy, guilt-free.
To make Chocolate Mint Brownies add 1/4 teaspoon peppermint extract on place of vanilla extract.
To make Chocolate Raspberry Browines, make brownies as directed, after adding yogurt stir in 1/3 cup seedless raspberry jam to batter.
To make Chocolate Cappuccino Brownies, dissolve 2 1/4 teaspoons instant expresso powder in 1/2 tablespoon boiling water to batter after adding yogurt.

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