We hope you enjoy these Healthy Recipes modified to be lower in fat and sugar, but with all the satisfying flavor of the originals dishes. Recipes are provided by St. Anthony dietitian Marilyn Dougherty, RD/LD except as noted. Questions or comments? Send us an email or call 405.272.5407.

Holiday Cheesecake Brownie
Recipe adapted by Marilyn Dougherty, RD/LD
St. Anthony North SCORE

 Base:
 1 pkg. (19.8 oz.) Betty Crocker Fudge Brownie Mix
 1 (4 oz.) jar of baby food prunes or two (2 1/2 oz.) jars Gerber baby food prunes
 1/4 cup reduced fat Smuckers Natural Peanut Butter- creamy
 1/4 cup egg substitute
 1/4 cup water

 Filling:
 2 pkg. (8 oz. each) fat free cream cheese, softened
 1/4 cup reduced fat Smuckers Natural Peanut Butter, creamy
 3/4 cup sugar or sugar substitute Splenda
 2 Tablespoons flour
 1/4 cup plain nonfat yogurt
 1 Tablespoon vanilla
 1/2 cup egg substitute

 Caramel Topping:
 1/4 cup Smuckers Fat Free Sundae Syrup, caramel flavored

 * Preheat oven to 325 degrees. Spray 9 / 13” pan with cooking spray

 * Combine all base brownie ingredients, mix and spread into the bottom of the 9 / 13” pan

 * In a large bowl, mix cream cheese and peanut butter at low speed until smooth.Add Splenda (or sugar), flour, yogurt, vanilla and egg substitute. Mixwith electric mixer until blended. Pour cream cheese filling over brownielayer.

 * Drizzle caramel syrup over filling and swirl with a knife.

 * Bake at 325 degrees for 30 – 35 minutes until center is set and edges are lightbrown. Cool for 30 minutes and then place in refrigerator for one hourprior to serving. Keep any uneaten portion refrigerated.

 Yield 24 servings; 166 calories/27 grams carbohydrate/3.3 grams of fat per serving

(Adapted from a $2,000 winner in the Pillsbury Bake-Off. Original recipe was approximately 310 calories and 18 grams of fat per serving.)