I'm posting a lot today -- I've been fighting a sinus infection and feel pretty lousy today so I'm on the sofa trying to rest (with the laptop). The good news is the doctor just called to say he found just the right meds for me so I'll be good as new in just 10 days!
I ran across this recipe in the newsletter from our health club and wanted to share. It sounds really good, and I'm going to try it with the pulp from our last Girl Scout Troop meeting! If you have Brownie Mix leftover from the last GM deal at Jewel, this might be a fun (and healthy) way to use it up!
Low Fat Brownies
2 cups canned (or fresh!) pure pumpkin
1 box Fudge Brownie Mix (18.3 oz)
Preheat oven to 350. Combine dry mix and pumpkin and stir until smooth. Do not add anything else! Spray a small baking pan (8x8 works best) with nonstick cooking spray and pour in mixture. Cook for 35 minutes. The batter will remain very thick and fudgy, and will look undercooked. Remove from the oven. Cover with foil and let cool in fridge. Cut into squares and serve.
Nutrition: 1 piece has only 63 calories and 1 g of fat!
Now I'm thinking I could use a gluten-free brownie mix, either from Trader Joe's or Betty Crocker so my GF babe and I could enjoy these, too!
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