HEART HEALTHY COOKING CLASS - Make Room for Dessert

Vanilla Brownies - from Fast and Healthy Jan/Feb 1997 Issue.

1 cup firmly packed brown sugar
3 tablespoons margarine or butter, softened
1/3 cup refrigerated or frozen fat-free egg product, thawed
1 1/2teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup white vanilla baking chips

Heat the oven to 375°. Spray 8-inch square pan with nonstick cooking spray. In a medium bowl, beat brown sugar and margarine until well blended. Add egg product and vanilla; mix well. Lightly spoon flour into measuring cup; level off. Add flour and baking powder; stir just until dry ingredients are moistened. Spread in sprayed pan. Sprinkle evenly with chips. Bake at 375° for 20-25 minutes or until brownies are golden brown and toothpick inserted in the center comes out clean. Cool at least 30 minutes or until completely cooled. If desired, sprinkle with powdered sugar; cut into bars.

Lemon Bavarian Dessert

2 envelopes unflavored gelatin
3 cup cold water
4 eggs or 1 cup egg substitute
1/3 cups sugar
2 cup lemon juice
32 ice cubes
4 teaspoons grated lemon peel
1 (3 oz.) Pkg. (18) ladyfingers, split
1 cup frozen raspberry juice concentrate, thawed
1 (8 oz.) container frozen light whipped topping, thawed
2 pint (1 cup) fresh raspberries

1. In a small bowl, sprinkle gelatin over cold water; set aside to soften. In another small bowl, beat eggs slightly; set aside.
2. In medium saucepan, combine sugar and lemon juice; cook and stir over medium-high heat for about 4 minutes or until mixture is very hot and sugar is dissolved. Add softened gelatin; stir until dissolved.
3. Slowly blend half of hot lemon mixture into beaten eggs. Reduce heat to low; blend egg mixture into remaining hot lemon mixture. Cook, stirring constantly, 1 minute; mixture will not have thickened. Remove from heat.
4. Pour half of lemon mixture into blender container. Add half of ice cubes. Cover; blend until smooth. Pour into medium bowl. Repeat with remaining lemon mixture and remaining ice cubes. Add to bowl. Stir in lemon peel. Freeze 5 to 10 minutes or until mixture is partially set.
5. Meanwhile, line bottom of un-greased 13 x 9 inch baking dish with 24 ladyfinger halves, cut side up. Cut remaining 12 ladyfinger halves in half crosswise; place along edges of dish, cut side facing in. Brush ladyfingers with raspberry juice concentrate.
6. Place whipped topping in large bowl. Fold partially set lemon mixture into whipped topping. Spoon mixture into ladyfinger-lined dish. Sprinkle raspberries over top. Cover with plastic wrap; refrigerate 20 to 30 minutes or until mixture is set. To serve, cut into squares. Store in refrigerator.

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