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Banana cream chocolate brownie cake

We recently celebrated a birthday with an old friend of mine, and I decided we should bring a healthy birthday cake to the dinner celebration.

I thought of combining our healthy cheesecake recipe with our wholegrain brownies...and Mr. Green and I put our heads together and came up with this...


We played around with our usual brownie recipe to use margarine instead of oil, and much less of it too! We also added plain natural yogurt (low in fat, calories and a good source of protein and calcium) to add moisture to the brownie cake. A typical brownie recipe would use about a cup of butter and we used 1/3 cup of margarine instead :o).

Texture was brilliant. Rich and chewy just the way we like it :o).

As for the middle layer, we used cream cheese, silken tofu and banana with a little lemon for taste :P. I know it might sound icky but seriously, it makes it creamy, and it's much healthier than using all cheese!

Verdict?
Without telling people there was tofu in it...the dinner party seemed very receptive to it. A few even really, really liked it, especially the brownie part.

The minute we admitted to the tofu...people started smacking their lips together and swearing they could taste it :o).

It's psychological, I tell ya. Next time...we're not telling!

 

1 comments:

  1. Ira said,

    I like your invention! =)

    on May 16, 2009 at 5:11 AM