Buttermilk Brownies

Note from Cheri: The recipe and text below are reprinted with permission from Meals on the Move: Rush Hour Recipes by Holly Clegg, a Trim & Terrific (TM) cookbook. Holly says this recipe is perfect for when you have to bring dish, or provide food for a meeting -- like the PTA, scouts, or whatever committee or group you may have to feed. Click here for more of Holly's "after meeting" meal ideas.

These rich brownies with a yummy icing are a chocoholic's dream. Sprinkle with toasted walnuts or mix walnuts with the frosting, if desired. Cut into small squares for pick ups! Buttermilk, made from nonfat milk, is low in fat -- with no butter at all! By using cocoa, you are getting chocolate without the saturated fat.

1 C water 1/3 C canola oil 2 C flour 2 C sugar 1/4 C cocoa 1/2 C buttermilk 1 teaspoon baking soda 1 large egg white, well beaten Chocolate Buttermilk Frosting (follow link for recipe)

Makes About 3 1/2 Dozen Brownies Preheat oven to 400° F. Combine water and oil in a small saucepan; bring to a boil. Combine flour, sugar, and cocoa in a mixing bowl. Add hot water mixture and stir well. Combine buttermilk and baking soda; stir until soda dissolves. Add buttermilk mixture and egg to batter; mix well. Spoon into a greased 15X10X1-inch jelly roll pan coated with nonstick cooking spray. Bake for 15 minutes. Frost brownies with Chocolate Buttermilk Frosting while warm. Cool and cut into squares. Per Serving (Brownies and Icing): 135 Calories; 2g protein; 26g carbohydrate; 1g dietary fiber; 0 mg cholesterol; 59 mg sodium; 4g fat. Diabetic Exchanges: 1 other carb; 1 fat.