Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Desserts Diabetic
Low-fat/cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Cake flour
1 t Baking powder
1/4 ts Salt
1/2 c Shortening, softened
1/2 c Granulated sugar replacement
2 Eggs
1 t Vanilla extract
1 tb Water
1/4 c Unsweetened coconut, grated
1 t Coconut milk
1 oz Baking chocolate, melted
These brownies are mailable.
Sift together the flour, baking powder and salt.
Cream shortening and sugar replacement until light and
fluffy. (My note: be sure to use a sugar replacement
that does not lose sweetness when heated - Aspertame
is not suitable.)
Add eggs, one at a time, beating well after each
addition. Beat in vanilla extract and water.
Divide batter into two equal parts. To one part add
unsweetened coconut and coconut milk. Stir to
completely blend. To the remaining half, beat in the
melted chocolate.
Spread coconut mixture on bottom of well-greased 8-in
square pan. Spread chocolate layer on top of coconut
layer. Bake at 350 F for 25 to 30 min. Cut into 1 x 2
inch bars.
