dessert, sugar free
| 1 1/2 | c. whole wheat flour |
| 3/4 | c. splenda granular |
| 3/4 | c. egg substitute |
| 12 | oz raspberries, thawed |
| 1/4 | c. orange juice |
| 1/2 | c. splenda granular |
| 1 1/2 | T. cornstarch |
| 3/4 | c. chocolate chips, mini size |
- Heat oven to 350. Combine flour, egg substitute, and 3/4 c. splenda. Spread in bottom of 9X13 baking dish. Bake for 12 minutes.
- In saucepan bring raspberries, orange juice, and 1/2c. splenda to a boil. Stirring constantly.
- Remove baking dish from oven. Sprinkle chocolate chips over crust. Spoon raspberry mixture evenly onto crust. Bake for an additional 15-20 minutes until raspberry mixture sets. Cool 30 minutes, then refrigerate 1 hour before cutting.
Berries, Dessert, Bake, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 39.4g |
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Amount Per Serving |
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Calories 74 Calories from Fat
17 |
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% Daily Value* |
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Total Fat
1.9g 3%
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Saturated Fat
0.8g 4%
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Trans Fat
0.0g |
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Cholesterol
1mg 0%
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Sodium
18mg 1%
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Total Carbohydrates
11.7g 4%
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Dietary Fiber
1.3g 5%
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Sugars
3.6g |
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Protein
2.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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