DIABETIC BROWNIES

1 cup low-fat margarine

2 squares unsweetened chocolate

2 cups flour

1/2 tsp. salt

1 tsp. baking soda

Splenda (or other non-nutritive sweetener equivalent to 2 cups sugar)

4 eggs, well beaten

1 tsp. vanilla extract

1/2 cup nuts, chopped

Preheat oven to 325 F. Melt margarine and chocolate over low heat and set aside. Sift together flour, salt and baking soda. Add sweetener, eggs, and vanilla to margarine and chocolate. Stir in dry ingredients until well blended. Stir in nuts. Pour into a 13" by 9" pan that has been sprayed well with pan coating. Bake 20 minutes and cool. Cut into 1-1/2" squares.

Exchanges per serving: 1 brownie = 1/4 Bread, 1 Fat

Calories per serving: 60

yield: 48 brownies