I Just got this newsletter this morning, it might help. It comes from Accu-Check.
Meals - What’s Cooking?
THE SUGAR QUESTION (AND A BROWNIE RECIPE, TOO)
It’s been more than a year since the American Diabetes Association issued new guidelines regarding sugar and sweets—yet the confusion persists. People with diabetes and the public at large still believe that little treats (like, say, a reduced-fat brownie) are off limits.
Let’s be clear—no one is suggesting that sugary foods are suddenly good for you.
It’s just that you can allow yourself some sweets, in moderation, as long as your total carbohydrate and fat intake is under control.
Why is that important? In some ways, it’s psychological. If you’re told you can’t touch a brownie, it’s that much more appealing. So you eat the brownie. Then you feel guilty. It’s a bad cycle.
This way, you can enjoy a brownie now and then. Just make sure it’s the best-tasting, most healthful brownie you can find. And wouldn’t you know it? There’s a recipe like that right here.
This recipe makes 24. But why not cut them even smaller? Then you can have twice as many.
Here’s the recipe if anyone is interested:
PHILADELPHIA® Reduced Fat Marble Brownies
Prep Time: 20 mins
Total Time: 1 hr
1 pkg. (20-1/2 oz.) reduced calorie brownie mix
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/3 cup sugar
1/2 tsp. vanilla
1/2 cup chocolate chips
Prepare brownie mix as directed on package. Pour into 13x9-inch baking pan sprayed with no stick cooking spray.
Beat cream cheese with electric mixer on medium speed until smooth. Add sugar; mix until blended. Add egg and vanilla; mix just until blended. Pour cream cheese mixture over brownie batter; cut through batter with knife several times for marble effect. Sprinkle with chips.
Bake at 350°F for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares.
Cappuccino Brownies: Dissolve 1 Tbsp. MAXWELL HOUSE Instant Coffee in 1 Tbsp. water; stir into cream cheese mixture. Spoon over brownie batter in pan; continue as directed.
Calories 140 Total Fat 3 g
Saturated Fat 1 g Cholesterol 10 mg
Sodium 135 mg Carbohydrate 25 g
Dietary Fiber 1 g Sugars 19 g
Protein 3 g Vitamin A 4% DV
Vitamin C 0% DV Calcium 2% DV
Iron 4% DV
1-1/2 Carbohydrate, 1/2 Fat
Exchange calculations based on Exchange List for Meal Planning *1995, by The American Diabetes Association, Inc. and the American Dietetic Association.