Chocolate Raspberry Squares
|Thawed frozen apple raspberry juice concentrate||3⁄4 Cup (12 tbs)|
|Egg white/1/4 cup egg substitute||3 Large|
|Reduced calorie margarine||8 Teaspoon, melted (2 Tablespoons Plus 2 Teaspoons)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Double acting baking powder||1⁄2 Teaspoon|
|Whipped cream cheese||3 Tablespoon|
1. Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray; set aside.
2. In small bowl, whisk together juice, egg, margarine, and vanilla; set aside.
3. In medium bowl, whisk together white and whole-wheat flour, cocoa, and baking powder. Whisk in juice mixture. Pour into prepared pan. Bake until cake tester inserted in center comes out almost clean, about 15 minutes. Cool in pan on rack.
4. Using long spatula, remove from pan; place on cutting board. Spread cream cheese evenly over top; cut into 16 squares.