Cheesecake Brownie Minus the Guilt

Cheesecake Brownie Minus the Guilt ( Recipe)


by Tanya Zuckerbrot


Great for those moments when you just can't decide, cheesecake brownies are the perfect solution to having two desserts when you know you should be having only one! Adding the cheesecake topping creates an additional layer that is almost like frosting. Not only adding character and color to the dessert, this layer adds calories from fat andsugar to an already sweet dessert.

In my rehab, I will lower the fat content by replacing the oil in the brownies with applesauce and substituting low-fat Neufchatel cream cheese combined with non-fat Greek yogurt in the cheesecake topping. Reducing the amount of calories from sugar is always a challenge, but I will reduce the amount and enhance the flavor with vanilla, cocoa powder, and espresso. This dessert has a great complex combination of flavors that is sure to please your taste buds without missing the extra calories from sugar.

Ingredients
Brownie
1 cup whole-wheat pastry flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
1 egg
2 egg whites
1 cup brown sugar (or ½ cup Splenda brown sugar blend)
¼ cup applesauce
¼ cup prepared espresso
2 teaspoons vanilla

Topping
4 ounces Neufchatel cream cheese, softened at room temperature
1/2 cup sugar (or ¼ cup Truvia or Splenda)
1 egg
1 tablespoon cake flour
4 ounces non fat Greek yogurt
1 teaspoon vanilla

Instructions
1. Preheat oven to 350º F. Spray an 11-by-9 inch baking pan with cooking spray.
2. To prepare the brownie layer, sift together the whole wheat flour, cocoa powder, baking powder, and salt in a small bowl and set aside. In a large mixing bowl beat together the egg, egg whites, and brown sugar until smooth. Add the applesauce, coffee, and vanilla and continue to mix until well blended. Add the dry ingredients and blend until smooth.
3. To prepare the topping beat together the cream cheese and sugar. Add the yogurt, egg, flour, and vanilla and continue to beat until smooth.
4. To assemble the dish, pour half of the brownie mixture into the baking pan. Evenly pour the topping over the base brownie layer. Use the remaining brownie mixture to drop large drops over the topping layer. Using a knife, draw the tip through the top two layers to create a swirled effect.
5. Bake for 20-25 minutes until a toothpick entered in the center comes out clean. Let cool completely in pan before cutting into 15 pieces.

Serves: 15

Nutrition Content (per serving):
200 calories, 7 g fat, 4 g saturated fat, 30 g carbohydrates, 23 g sugars, 2 g fiber, 6 g protein, 191 mg sodium
Note: Replacing the sugar with Splenda or Truvia reduces the calories to 122, carbohydrates to 10 g and sugars to 3 g.