Cream Cheese Greenies from Amanda Pederson’s “How to Cook Everything Better than Mark Bittman”

From my blog for class:IMG_0446

Mark’s “Brownie” recipe description was surprisingly a little creative, “So easy children can make them” (p.881).  How unlike Mark!  But spring break is next week, I have three leftover zucchinis, and I’m not really in the mood for developing diabetes this weekend, so I decided to change up his “chocolate dominated” recipe.  I left out all the butter, added 3 shredded zucchinis, used only 2 ounces of chocolate, 1/2 a cup of Splenda, 4 egg whites, and 1/2 cup of oat flour.  I also added Mark’s cream cheese extra flair on top, made with egg whites, light cream cheese, and Splenda.  If I cut the brownies into 16 squares, they’re only 49 calories, 2.9g fat, 15.9g carbs, 13.6g sugar, and 2.4g protein.  Whatchu know bout that, Mark?  He doesn’t give any nutritional data, so that pretty much says it all.  He’s gonna have to sleep with one eye open, because I’m gunning for his job.  Step up.  Next time I’ll add chocolate protein powder too, because gains.


Cream Cheese Greenies

2 oz. melted dark chocolate
3 shredded zucchinis (drained)
4 egg whites
1/2 cup baking blend Splenda
1/2 cup oat flour
pinch salt (Mark’s call)

4 oz. light cream cheese
2 egg whites
1/2 cup baking blend Splenda

Mix all the ingredients, pour into coconut oil sprayed pan, swirl cream cheese topping on top, bake for 30 minutes or until done.

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