Hg's Swirls Gone Wild Cheesecake Brownies - Ww Points = 3 |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This was a featured recipe today in an email from Hungry Girl: Brownie Points! Armed with our trusty can of pumpkin and a few more slick tricks, we set out to create a guilt-free version of the double whammy that is the cheesecake brownie. And we achieved success in under 6 hours (not record time, but impressive nonetheless). Read on for the fudgy 411! Serving Size: 1 brownie Calories: 133 Fat: 2g Sodium: 312mg Carbs: 29g Fiber: 1.5g Sugars: 8g Protein: 3g POINTS® value 3* Ingredients:
1 (18 1/4 ounce) box reduced sugar devils food cake mix, pillsbury moist supreme |
15 ounces pumpkin |
6 ounces fat free cream cheese, room temperature |
1/4 cup splenda granular, splenda no calorie sweetener (granulated) |
1 teaspoon fat free coffee-mate (or sugar free french vanilla powdered creamer, dissolved in 2 tbsp. warm water) |
1/4 teaspoon vanilla extract |
Directions:
1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Spread batter into a large baking pan (about 9 X 13 ) sprayed with nonstick spray, and set aside.
3. Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth and lump-free. Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it inches (Don't worry if your swirl isn't perfect - your brownies will taste delicious no matter what!) Place pan in the oven, and bake for 20 - 25 minutes.
4. Allow to cool, and then cut into 16 pieces.
|
|