Sand Dunes Cocoa Espresso Bars
Espresso or powdered
Frozen egg substitute,
Finely chopped walnuts
Heat oven to 350 degrees. Lightly spray 8-inch square baking pan with
light vegetable cooking spray. In medium saucepan over low heat, melt
corn oil spread. Add sugar; stir until well blended. Remove from heat;
stir in cocoa and espresso powder. Add egg substitute; stir to blend.
Stir in flour and walnuts. Spread batter into prepared pan. Bake 25
minutes or until edges begin to pull away from sides of pan. Cool in
pan on wire rack. Sprinkle powdered sugar over top. Cut into bars.
Makes 16 bars. Calories: 100 Protein: 2 g Fat: 3 g Sodium: 55 mg
Carb: 16 g Cholesterol: 0 mg Calories from fats: 27%