Ingredients:
Red Velvet Bars:
1 can kidney beans (16 oz)
1/4 cup unsweetened cocoa powder (20 g)
1/3 cup nonfat Greek yogurt (110 g)
1 large egg
1 teaspoon baking powder
1 teaspoon baking soda
5-10 packets stevia, to taste
2-3 drops red food coloring
Dash salt
Cheesecake Swirl:
1/3 cup nonfat Greek yogurt (110 g)
1 1/2 tablespoons firm tofu (30 g)
1/2 teaspoon lemon juice
1-2 packets stevia, to taste

Method:
Preheat oven to 350°F. Blend all ingredients for the red velvet bars together until batter is smooth. Pour mixture into two prepared 3 cup rectangular Pyrex dishes (an 8×8 pan would probably also work but I have not tested this). Blend all ingredients for the cheesecake swirl until smooth. Drop cheesecake batter by tablespoonfuls randomly onto the top of the red velvet batter and drag the tip of a knife through the batter to create swirls. Bake 15-20 minutes until set.

Nutrition Facts (12 bars):
55 Calories
Fat: 1 g
Carbs: 9 g
Protein: 4 g

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