eDiets Recipes
"Swirls Gone Wild" Cheesecake Brownies
Thursday, April 9, 2009
Email Page
Do you want dessert, but can't decide between the brownie and the cheesecake? Well, now you don't have to!
Ingredients
One 18.25-ounce box devil’s food cake mix
One 15-ounce can pure pumpkin
6 ounces fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 teaspoon Coffee-mate Sugar Free French Vanilla powdered creamer
1/4 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees.
In a large mixing bowl, combine cake mix and pumpkin, stirring until completely blended. Batter will be very thick.
Spray a large baking pan (about 9 inches by 13 inches) with nonstick spray. Spread batter into the pan and set aside.
Place powdered creamer in a medium mixing bowl. Add 2 tablespoons warm water and stir until creamer has dissolved. Add cream cheese, Splenda, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth, and lump-free.
Spoon cheesy mixture over the brownie batter and use a knife to swirl it in. Don’t worry if your swirl isn’t perfect—your brownies will taste delicious no matter what!
Bake in the oven for 20 to 25 minutes, until a knife inserted into the center comes out clean. Allow brownies to cool completely. Cut into sixteen pieces. Enjoy!
MAKES 16 SERVINGS
PER SERVING (1 brownie): 133 calories, 1.75g fat, 312mg sodium,
29g carbs, 1.5g fiber, 7.5g sugars, 3g protein
When you're craving…
Sweets: Gooey Cinnamon Rolls
A hearty, healthy breakfast: Fro-Yoe’d Up Oatmeal Sundae
Pizza: Spicy Tortilla Pizza Mexicali
Starbucks: Raspberry Mocha Madness Swappachino
Start Over…
Recipe courtesy of Hungry Girl: 200 Recipes Under 200 Calories, by Lisa Lillien.
Ingredients
One 18.25-ounce box devil’s food cake mix
One 15-ounce can pure pumpkin
6 ounces fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 teaspoon Coffee-mate Sugar Free French Vanilla powdered creamer
1/4 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees.
In a large mixing bowl, combine cake mix and pumpkin, stirring until completely blended. Batter will be very thick.
Spray a large baking pan (about 9 inches by 13 inches) with nonstick spray. Spread batter into the pan and set aside.
Place powdered creamer in a medium mixing bowl. Add 2 tablespoons warm water and stir until creamer has dissolved. Add cream cheese, Splenda, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth, and lump-free.
Spoon cheesy mixture over the brownie batter and use a knife to swirl it in. Don’t worry if your swirl isn’t perfect—your brownies will taste delicious no matter what!
Bake in the oven for 20 to 25 minutes, until a knife inserted into the center comes out clean. Allow brownies to cool completely. Cut into sixteen pieces. Enjoy!
MAKES 16 SERVINGS
PER SERVING (1 brownie): 133 calories, 1.75g fat, 312mg sodium,
29g carbs, 1.5g fiber, 7.5g sugars, 3g protein
When you're craving…
Sweets: Gooey Cinnamon Rolls
A hearty, healthy breakfast: Fro-Yoe’d Up Oatmeal Sundae
Pizza: Spicy Tortilla Pizza Mexicali
Starbucks: Raspberry Mocha Madness Swappachino
Start Over…
Recipe courtesy of Hungry Girl: 200 Recipes Under 200 Calories, by Lisa Lillien.
Labels: chocolate, cocoa, dessert, diet-desserts, diet-recipes, healthy-desserts, healthy-recipes, recipe, recipes, weight-loss
4 Comments - eDiets Recipes: "Swirls Gone Wild" Cheesecake Brownies
Comment by 
said... - May 2, 2009 7:44 AM
what can i substitute for canned pumpkin? they are hardly available in our area.
Comment by said... - June 2, 2009 10:56 AM
These Brownies are as close to the "real" thing (or better) as you can get without all of the calories and fat. So that we would not overindulge my husband took some of them to work and his co-workers asked for the recipe.
Go to next article: Raspberry Mocha Madness Swappuccino »
RSS/XML
