Ingredients
1/2 cup (4 oz) tub-style
light cream cheese, softened
1/4 cup sugar
1 package fudge brownie mix (e.g. Betty Crocker)
1/2 cup water
1/4 cup veg. oil
1 large egg
2 egg whites
3 T. raspberry preserves
Preheat oven to 350 degrees
Using a rubber spatula, stir the cream cheese and sugar together in a medium bowl until smooth and creamy.
Stir the brownie mix, water, oil, egg and egg whites in a large bowl until evenly blended. Pour the batter into the pan. Spread the cream cheese mixture over the top (it will not completely cover the surface.)
Dot the raspberry preserves in tiny dabs. Using the tip of a knife or spatula, swirl the surface in a marble like pattern. Bake until toothpick comes out clean about 30 minutes. Cool in pan on rack.
Cover pan with foil and freeze until firm enough to cut easily (about 1 hour).
Cut into 32 pieces and let stand at room temp. until thawed or refreeze for 1 month.
**Note: You can tweak the amount of oil to 1/2 in this recipe . Brownies are easier to cut when frozen, can be stored in the freezer. Pack in airtight container or tin and separate by layer of wax paper.
106 cal. 3g fat, 1g sat fat,8 mg chol., 90 mg sodium, 17 gram carb, 8 gram fiber, 1 g protien, 19 mg cal –per brownie.
