Give Your Low-Calorie Brownies A Summery Twist
At the height of summer, our soft fruit is at its sweet best in the UK. Synonymous with Wimbledon, the strawberry is very much a signal that summer has truly arrived. Whilst available all year round via imports, nothing tastes quite as good as the freshly picked, in-season strawberry.
Our creamy cheesecake-rippled brownies are a perfect partner to ripe, summer strawberries (or even raspberries for that matter - your choice!). Simple to make, low in calories and carbs and high in fibre - our Lo-Dough brownies are truly something to behold!
Making your Low-Calorie Brownies
Make the Lo-Dough Brownie Mix as per the packet instructions, but with 100ml extra water (so 350ml in total). Meanwhile, make a very simple cheesecake mix - the white of a small egg, 30g of cream cheese, a little sweetener and a splash of vanilla extract. Pour this mixture onto you're brownie and using the handle of a wooden spoon, marble the cheesecake mix through the brownie mix. Bake for 25 minutes at 190C. Allow to cool (as per the instructions) and then cut into 9 portions. They are now ready to serve.
Store in a sealed container in the fridge for up to 5 days.
- 1 pack of
- A few fresh strawberries
For the cheesecake mix
- 30g of cream cheese
- The white of a small egg
- 2 teaspoons of sweetener
- A few drops of vanilla extract
What you'll need
This diet-friendly recipe is possible with:
- Make the
Lo-DoughBrownie Mix as per the packet instructions, but with an additional 100ml of water. Pour into a lined brownie tin.
- Add the cream cheese, egg white, sweetener, vanilla extract and sweetener into a bowl and beat with a whisk.
- Add the cheesecake mix to the brownie mix (in the tin) and gently marble with the handle of a wooden spoon.
- Bake for 25 minutes at 190C.
- Allow to cool and serve with fresh strawberries.
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