I'm hip to new and different ways of cooking traditional dishes, particularly if the revisions are undetectable to our fat-conditioned palates and acceptable to my recent protain, low-fat diet.
While many people including myself are very skepitical towards anything labeled with "healthy", "vegan", "tofu", this recipe is actually featured in one of the recent Food and Wine pubications.
I make this brownies bites regularly, either for breakfast, and it's delicious when mixed up with non-fat Greek Yogurt, or for afternoon snack...
Vegetable oil spray
1/2 cup plus 2 tablespoons oat bran
1 box of lite silk tofu (12 oz)
1/2 cup splenda
1/4 cup sugar-free cocoa powder
1 1/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup soy slendar chocholate milk
1 tbp vanilla extract
1) Preheat oven to 325 degrees. Spray mini-muffin pan with vegetable oil spray. (KOD note: Use mini-muffin liners if you can find them; they give some shape to end result.)
2) In a medium bowl, combine everything together
3) Bake for 15 min
4) Allow brownies to cool in pans for 15 minutes, then turn out onto a rack to cool completely.