Krista Frank is a whirlwind about town; specifically Rhododendron and the Villages of Mt. Hood corridor where she lives with her family. How many of us can say that they have produced a cookbook to benefit Welches elementary school, ran a Red Cross blood drive, had a featured recipe in a national magazine, help at our family business, volunteer whenever someone needs help and are raising two young sons?
A couple of years ago I interviewed her and found out that Krista’s interest in cooking ranges from creating new recipes, working on a cookbook for lactose intolerant diets- recipes that appeal to children, field editing for Reiman publications Taste of Home magazine and winning cooking contests.
“I bake and cook a lot. I am all for cooking low-fat, low-salt, high flavor foods in a budget friendly way, ” she says. Always in a spirit of sharing, Krista said she’d be delighted if we published her brownie recipe . Here is a link to her salmon recipe pictured above. Thanks Krista!
Krista’s Luscious Fudge Brownies
shared by Krista Frank of Rhododendron, OR
1 cup sugar
3 Tablespoons butter, melted
3 Tablespoons reduced-fat vanilla yogurt
1 teaspoon vanilla extract
1 egg, lightly beaten
3/4 all-purpose flour
1/3 cup cocoa
1/8 teaspoon salt
In a small bowl, combine the sugar, butter, yogurt and vanilla. Stir in egg until blended. Combine flour, cocoa and salt; stir into sugar mixture. Transfer to an 8-in. square baking dish coated with nonstick cooking spray.
Bake at 350 degrees for 20 – 25 minutes or until a toothpick inserted neat the center comes out clean and brownies begin to pull away from sides of pan. Cool on a wore rack. Cut into eight pieces, then cut each diagonally in half. Yield: 16 brownies.
Nutrition Facts: 2 brownies equals 201 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 93 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.