Healthy Tofu Brownies
So here is a recipe I discovered in the “Vegetarian Diet for Kidney Disease” book by Joan Brookhyser Hogan, R.D. Yummy and delicious! One serving is 120 calories!
1 1/3 cups cake flour, or unbleached all-purpose flour
3/4 tsp baking soda
1/2 tsp cinnamon
1 12.3 oz package silken lite tofu
1/4 cup unsweetened applesauce
1 tsp canola oil
3/4 cup granulated sugar
1 tsp pure vanilla extract
1/3 cup cocoa powder
2 Tbsp walnuts, finely chopped, for garnish (optional - increases the fat content per serving)
Preheat oven to 450 F
Grease bottom and sides of 8x8-inch pan with vegetable shortening. Place waxed paper on greased pan bottom and grease top of paper.
In food processor, blend dry ingredients. Empty into small bowl; set aside.
Blend wet ingredients (except cocoa) in food processor until smooth and sugar is dissolved. Add cocoa; process until smooth.
Add dry mixture all at once. Pulse to blend just until all dry ingredients are moistened.
Spread evely into prepared pan. Sprinkle with chopped nuts.
Bake in oven for 20 minutes or until brownies spring back when touched lightly in center.
Let cool in pan for 15 minutes before turning out on cooling rack.
Protein 4 g
Total fat 1 g
Total Carbohydrates 25 g
Sodium 25 mg
Potassium 79 mg
Phosphorus 50 mg