Pumpkin Fudge Brownies Recipe

Preheat oven to 350 F. Oil spray 9" by 13" baking pan.

Place soymilk in a glass measuring cup. Add lemon juice, set aside. In a large bowl, stir together the next 10 ingredients and set aside.Place the tofu in food processor and blend. Add prune and pumpkin puree and process. Add soymilk and 1 tsp of vanilla and blend until smooth. Fold the tofu mixture into the dry ingredients.

Remove 1 1/2 cups of the batter to a medium bowl. Whisk together boiling water and cocoa, add remaining 1 tsp. of vanilla and liquid Fruitsource to the reserved batter. Set aside.

Spread 2/3 of the pumpkin batter on the bottom of the prepared pan. Spoon dollops of the fudge batter over top, leaving spaces in between. Spoon remaining 1/3 of pumpkin batter in an alternating fudge-pumpkin pattern.

Run a butter knife through the batters to form a swirling pattern, a la marble cake. Bake 30 minutes, cool and cut into squares.

Calories: 106, Protein: 2g, Carb 24g, Fiber 1g, Fat 1g, Chol: 0.0mg, Calcium 28mg, Sodium 130mg. Calories from Protein: 9% Calories from Carb: 87% Calories from fat: 4%