RASPBERRY-CREAM CHEESE BROWNIES

Filling:

1/3 cup sugar

1/3 cup fat-free cream cheese, softened

2 tsp all-purpose flour

1/2 tsp vanilla extract

1 large egg white

Brownies:

Cooking spray

3/4 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1 cup sugar

2/3 cup unsweetened cocoa

1/4 cup butter, melted

1 Tbsp water

1 tsp vanilla extract

1 large egg

2 large egg whites

3 Tbsp raspberry preserves

Preheat oven to 350F.

To prepare filling, place the first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Set aside.

To prepare brownies, coat the bottom of an 8" square metal baking pan with cooking spray (do not coat the sides of the pan).

Lightly spoon flour into dry measuring cups; level with a knifew. Combine flour, baking powder, baking soda, and salt in a medium bowl.

Combine 1 cup sugar and the next 6 ingredients (through egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist.

Spread 2/3 of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and raspberry preserves by spoonfuls over filling, and swirl together using the tip of a knife to marble.

Bake at 350F for 40 minutes or until a wooden pick inserted in centre comes out almost clean.

Cool on a wire rack.

Yield: 16 servings.

Cooking Light's Easy Winter Recipes, Winter 2011