RASPBERRY-CREAM CHEESE BROWNIES FILLING 1/3 cup sugar 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened 2 teaspoons all-purpose flour 1/2 teaspoon vanilla extract 1 large egg white BROWNIES Cooking spray 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1 cup sugar 2/3 cup unsweetened cocoa 1/4 cup butter or stick margarine, melted 1 tablespoon water 1 teaspoon vanilla extract 1 large egg 2 large egg whites 3 tablespoons raspberry preserves

Preheat oven to 350°F.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserved by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Makes 16 brownies.

1 Serving - 1 brownie: Calories: 161 (Cal. from fat: 28%), Fat: 5g (Saturated: 3g), Cholesterol: 26mg, Sodium: 113mg, Carbohydrate: 25.9g, Protein: 3.3g.

[Cooking Light, June 2000]