Mix it up Monday

Last week I resolved to post some healthier dessert options this year and here is the first. A lighter dessert would not have been my first pick this week, but a promise is a promise and it turned out pretty good. This is an old Weight Watchers recipe, my printout is date Aug 2003, but is a good "lighter" version of blondies. I made a few changes by using the 50/50 whole wheat and white flour and flaxseed. Instead of 2 cups of flour, I used 1 3/4 cups and 1/4 cup of flaxseed. It has more of a whole grain texture than a regular blondie would. John tried one tonight and said it was definitely whole wheat. You could either use all purpose flour, or the blend without the flaxseed for a less grainy texture, but truly, they are not bad this way. One of the keys to keeping these low calorie is to cut them according to the directions, two-inch squares. I don't know about you, but I usually cut my brownies into larger than 2 inch squares...hmm, maybe that is part of the problem. You should get 24 two-inch servings. Each serving has 135 calories, 3.7 g fat and .6 g of fiber when made as directed. Adding the whole wheat blend and flaxseed will greatly increase your fiber. They would also be good with nuts added. But, while heart healthy, a 1/4 cup of walnuts has 164 calories and 16 g of fat, so that would probably take you out of the "light" category. Made they way they are written, these are any easy treat to make that you won't regret in the morning.


Weight Watchers Chocolate-chip Blondies
2 cups all-purpose flour (or a combination of whole wheat/white)
2 tsp. baking powder
1/2 tsp. table salt
1 1/2 cups unpacked brown sugar
6 Tbsp. light butter, softened
2 large egg whites
1 tsp. vanilla extract
1/3 cup water
6 oz (3/4 cup) mini chocolate chips

-Preheat oven to 350 degrees
-In a small bowl, combine flour, baking powder and salt
-In a large bowl, beat butter and brown sugar until fluffy
-Add egg whites and vanilla
-Gradually beat in flour mixture alternating with water
-Stir in chips
-Spread into a foil lined 9x13 pan
-Bake until golden, about 20-25 minutes
-Cool on a wire rack
-Remove foil and cut into 24 two-inch squares