POINTS® Value | 2 Servings | 24 Preparation Time | 5 min Cooking Time | 75 min Level of Difficulty | Moderate
desserts | Lentils do double-duty in these fudgy, cake-like brownies: replace fatty ingredients and give the crunchy texture of nuts.
3 1/3 oz dry lentils, about 1/2 cup 2 cup water 1 cup fat-free egg substitute 1 3/4 cup sugar 1 cup unsweetened applesauce 1 Tbsp vanilla extract 1 1/2 cup whole-grain wheat flour, or whole wheat flour 1/2 cup unsweetened cocoa 2 Tbsp unsweetened cocoa 1/2 tsp table salt 3 oz Baker's Semi-Sweet Chocolate Chips, about 1/2 cup
Instructions
1. Rinse lentils and combine with water in a pan. Bring to a boil. Reduce heat, cover and simmer until tender, 40 minutes. Remove from heat and drain any excess liquid. 2. In a bowl, beat together egg substitute and sugar. Add applesauce, vanilla, flour, both cocoas and salt to egg substitute mixture. Stir in cooked lentils and chocolate chips. 3. Press mixture into a 9 X 13-inch pan coated with cooking spray. Bake at 350°F for 35 minutes. Cool and cut into 24 pieces.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
