Low-Fat Double Chocolate Brownies

1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso or coffee powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chocolate chips (semi-sweet)
Butter-flavored cooking spray

Oven at 350 degrees. Spray an 8x8 inch non-stick cake pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies.

**Note-Each brownie has 88 calories, and 1 g fat. Traditional Double Chocolate Brownies have 260 calories, and 12 g fat.

**Note-These brownies are really really moist-so moist you might have a hard time cutting them and getting them to stay together in traditional brownie squares. However you wind up serving them, they're worth it since they are so tasty and so low fat and calorie!

Orange-Nut Bread

2 cups flour (you may use all or half whole wheat if you wish)
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt
zest of one orange
¾ cup walnuts, pecans, hazelnuts or almonds, coarsely chopped
1/4 cup butter, melted
2 eggs, beaten
¾ cup orange juice
1 teaspoon vanilla extract

Oven at 325. Grease or spay a loaf pan. In a bowl stir together flour, sugar, baking powder, salt and zest. Add nuts and stir until evenly distributed. Mix together wet ingredients in a separate bowl. Make a well and add the melted butter, eggs, orange juice and vanilla. Stir until smooth. Spoon batter into prepared pan. Bake about 50-60 minutes, until the top is brown and firm and the sides are pulling away from the pan. Let cool in pan for 10 minutes then transfer to a wire rack to finish cooling completely.

Easy Peanut Butter and Chocolate Eclair Dessert

1 pkg. (3.4 oz.) vanilla flavor instant pudding
1-3/4 cups cold milk
1/4 cup creamy peanut butter
1 tub (8 oz.) whipped topping, thawed
24 honey graham crackers
6 squares semi-sweet baking chocolate
3 tablespoons butter

Beat pudding mix and milk in large with whisk 2 min. Add peanut butter; mix well. Stir in whipped topping. Layer 1/3 of the grahams and half the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
Microwave chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
Refrigerate 8 hours.

**Note-Incredibly delicious!