Raspberry-Walnut Brownies 

1/4 cup vegetable oil
1 1/4 cups sugar
4 egg whites (discard yolks or reserve for another use)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
vegetable cooking spray
1/4 cup no-sugar-added raspberry spread
2 tablespoons finely chopped walnuts

Combine oil and sugar in a medium bowl, beating well with an electric mixer on medium speed. Add egg whites: beat well. Combine flour, baking powder, salt, and cocoa; add to sugar mixture, beating well. Stir in vanilla.

Coat a 9-inch square baking pan with cooking spray and pour in batter. Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Spread with raspberry spread; sprinkle with nuts. Cool completely.

Yields: 24 brownies

AUTHOR: Gale