| Black 'n' White Brownies 1 Cup cake flour 1 Teaspoon vanilla extract 1 Teaspoon baking powder 1 Tablespoon water 1/4 Teaspoon salt 1/4 Cup unsweetened coconut, grated 1/2 Cup shortening, softened 1 Teaspoon coconut milk 1/2 Cup granulated sugar replacement 1 Ounce baking chocolate, melted 2 Eggs Sift together the flour, baking powder and salt Cream shortening and sugar replacement until light and fluffy (note: be sure to use a sugar replacement that does not lose sweetness when heated - (Aspertame is not suitable) Add eggs, one at a time, beating well after each addition Beat in vanilla extract and water Divide batter into two equal parts To one part add unsweetened coconut and coconut milk Stir to completely blend To the remaining half, beat in the melted chocolate Spread coconut mixture on bottom of well-greased 8-in square pan Spread chocolate layer on top of coconut layer. Bake at 350 F for 25 to 30 min Cut into 1 x 2 inch bars 1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories Courtesy The Diabetic Chocolate Cookbook by Mary Jane Finsand 32 - 1"x2" servings |