Here’s a blondie that does not have a killer amount of fat.
Makes 16 blondies
1 cup flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup chunky peanut butter
2 tablespoons extra-light vegetable oil, such as olive or canola oil
⅔ cup packed light brown sugar
2 tablespoons light corn syrup
½ cup prune butter (lekvar)
2 large egg whites
1 teaspoon vanilla extract
1. Preheat the oven to 350°F. Spray an eight-inch square baking pan with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, baking soda and salt.
2. In a large bowl, with an electric mixer, beat the peanut butter, oil, brown sugar and corn syrup until creamy. Beat in the prune butter until well combined. Beat in the egg whites and vanilla until well combined. Fold in the flour mixture.
3. Spoon the batter into the pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack.
Nutrition per blondie: 138 calories, 4.4g total fat (0.8g saturated), 0mg cholesterol, 1g dietary fiber, 23g carbohydrate, 3g protein, 122mg sodium.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.