Skinnified Sunday: White Chocolate Chip Lemon Blondies

Hi friends! So I actually made these blondies on Monday after feeling like I hardly got to do any of my normal weekend cooking and had the spontaneous urge to bake, although really, when do I not want to bake? I LOVE lemon pastry. The middle layer of our wedding cake was lemon with cream cheese filling. It’s pretty much one of my favorite things on Earth. Also, I find that brownies are REALLY good with yogurt instead of oil. I almost never use real oil anyway and I never really mind, but I find it works especially well in brownies. So here’s what I started with…

White Chocolate Lemon Blondies

  • 6 tablespoons butter, room temperature
  • 155 grams white chocolate, chopped (reserve 30 grams)
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup white sugar
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract

My swaps:

  • Nonfat vanilla yogurt for butter (-fat, -saturated fat, -calories)
  • Grain sweetened white chocolate chips and way less of them for white chocolate (-sugar, -calories)
  • Whole wheat pastry flour for all purpose (+fiber, +protein)
  • 5 egg whites for 3 eggs (-fat, -saturated fat, -calories, -cholesterol)
  • 1/2 cup organic cane sugar + 1/3 cup Splenda for 1 cup sugar (-sugar, -calories)
  • 1 tsp coconut extract for 1 of the tsps of vanilla (+yum)

Skinnified White Chocolate Chip Lemon Blondies

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  • 6 oz non fat vanilla yogurt
  • 1 1/4 cups whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 egg whites
  • 1/2 cup sugar
  • 1/3 cup Splenda
  • zest of one large lemon
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/4-1/3 cup grain sweetened white chocolate chips

Directions:

1) Preheat oven to 350.

2) In an electric mixer, combine yogurt, egg whites, sugar, Splenda, lemon zest, and extracts.

3) Add in baking powder, salt and flour.

4) Pour into a greased 9×9 baking sheet.

5) Evenly distribute white chocolate chips on top.

6) Bake for 30 minutes, until set, but gooey.

7) Enjoy!

I cut them pretty small and they only ended up being about 50 calories a piece, so Steve and I decided two + Cool Whip and sprinkles was the perfect serving size :)