Low Calorie Raspberry Brownies
From Weight Watchers New Complete Cookbook

(My old student and friend, George Ramsden ate nearly the entire pan of these brownies one afternoon while sitting on my deck one summer afternoon. He didn't know they were "low calorie" but just found them delicious. I agree.)

Makes 8 servings

3/4 cup semisweet chocolate chips
4 eggs at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup reduced-calorie tub margarine, melted and cooled to room temperature
3/4 cup all purpose flour
1/2 cup raspberry spreadable fruit

1. Preheat oven to 350 degrees. Spray an 8 square baking pan with nonstick cooking spray.
2. In a double boiler over simmering water, melt the chips; remove from heat and stir until smooth. Let cool to room temperature.
3. In a large bowl with an electric mixer on high speed, beat the egs and sugar until pale yellow and tripled in volume, about 7 minutes; beat in the vanilla and salt. Add margarine; stir to blend. Stir in the flour, mixing well.
4. Pour half the mixture into a medium bowl. Stir the melted chocolate into one half and the spreadable fruit into the other. Scrape the chocolate batter into the pan, reserving 1/2 cup. Scrape the raspberry batter over the chocolate batter; scatter spoonfuls of the reserved chocolate batter over the raspberry batter. With a knife, cut through the batter to create a marbled effect. Bake until a toothpick inserted in center comes out almost clean, 20-25 minutes. Cool completely in the pan on a rack.

Per serving: 274 calories; 12g total fat, 4g saturated fat, 106 mg cholesterol, 211 mg sodium, 39g total carbohydrate, 0g dietary fiber, 5g protein, 18 mg calcium. Weight Watcher "points" per serving = 6.

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