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3 medium egg whites
300 g (11 oz) low fat cream cheese
25 g (1 oz) Granular Canderel
40 g (1 ½ oz) cocoa powder
2 tsp vanilla extract
3 tbsp full fat milk
75 g (3 oz) plain flour
1 tsp baking powder
75 g (3 oz) sultanas
50 g (2 oz) dark chocolate, broken into pieces
Preheat oven to 180C, 350F or gas mark 4. Line a 15 cm (6 in) square tin with baking paper.
Whisk egg white until forming soft peaks. Mix cream cheese with Canderel then add cocoa, vanilla and milk. Beat until smooth then fold in egg white. Sift flour and baking powder together over mix and fold in with sultanas and chocolate pieces. Spoon mix into tin and bake for 20 to 25 minutes. Cool slightly in tin before cutting into squares.
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