Ingredients
1 pkg. (15-1/8 oz.) | low-fat fudge brownie mix | 2 tsp. | instant coffee granules | 1/2 tsp. | ground cinnamon | 4 parts | carrot baby food | | Cooking spray | 1/2 cup | sugar, divided | 2 tbsp. | sugar | 1-1/3 tbsp. | all-purpose flour | 1 tsp. | vanilla extract | 8 oz. | neufchatel cheese, softened | 8 oz. | fat-free cream cheese, softened | 2 | lg. egg whites | 3 tbsp. | skim milk, divided | 2 tbsp. | unsweetened cocoa | | Chocolate syrup (optional) | | Fresh raspberries (optional) |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 425°F. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1-inch up sides of a 3-inch springform pan coated with cooking spray. Set aside.
Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoamixture into prepared crust. Swirl together using the tip of a knife. Bake at 425°F for 10 minutes. Reduce oven temperature to 250°F; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
Similar Recipes
brownie cake