Gluten Free, High Protein, Low Glycemic Chocolate Brownies Eating Very low Glycemic can be really fulfilling. This Gluten Totally free, Substantial Protein, Very low Glycemic, guilt free Chocolate Brownie recipe is easy and tasty. Give it a consider! Makes 12 cupcakes PREP TIME 20 Minutes. COOK TIME 30 Minutes. Substances Topping (Or just squirt a dab of very low excess fat whipping cream) – three tablespoons cup for cup cooking measure type of Xylitol or Stevia (***up to date***) – 8 to ten oz. FAGE brand very low or no-fat Vanilla taste Greek Yogurt (or your favorite brand name of Greek) – 6 cups sliced clean strawberries – two tsp of balsamic vinegar (to lower GI) Substances — Brownies – one 1 cups chocolate chips (Dark chocolate, not milk chocolate.) – one (15-19 oz.) can garbanzo beans, rinsed & drained. – 4 eggs – 1/two teaspoon baking powder – 3/four cup cup for cup cooking measure kind of Xylitol or Stevia – 1/2 tsp Almond extract (optional) – one/two Cup chopped walnuts, pecans or almonds. (Optional) Instructions one. Into yogurt stir in Xylitol or Stevia. Chill in refrigerator uncovered for a number of hours. 2. Slice new strawberries and toss with two tsp balsamic vinegar. Allow chill & blend flavors for 2-10 several hours. 3. Preheat the oven to 350 degrees F (175 degrees C). four. Generously Pam spray a cupcake pan or a nine x 9 baking pan. five. Area the chocolate chips into a microwave-safe bowl. Warmth in the microwave for about 2 minutes, stirring each and every twenty seconds right after the very first minute, until finally chocolate is melted and smooth. If you have a powerful microwave, minimize the electricity to 50 percent. 6
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