Instructions: Preheat oven to 425

Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and I inch up sides of a 9-inch springform pan coated with cooking spray.

Set aside.

Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, I tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425 for IO minutes. Reduce oven temperature to 250; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Yield: 12 servings

(serving size: I wedge).

NOTES : Winner of the Cooking Light / Kraft Foods Recipe of the Decade

I tried the cover recipe from Cooking Light. Make sure you check the weight of the brownie mix you use. My favorite (sweet rewards)

weighs more than the one called for, and I didnt increase the liquid enough to compensate. Next time, I will just remove the excess mix first. Also, my family didnt like the addition of cinnamon-if you like brownies with cinnamon, go ahead and use it.

Everything else tasted good :-) [Janine (GrnGrdn1@pacbell.net)]

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