4 oz. unsweetened chocolate

1/3 cup milk

1/3 cup sugarfree raspberry or peach preserves

1 egg yolk

1 tsp. vanilla

1/2 cup all purpose flour

1 1/2 cups Splenda sweetener 

1/2 tsp. baking powder

1/8 salt

3 egg whites

1/8 tesp. cream of tartar

1/3 cup chopped walnuts or pecans

Heat margarine, chocolate, milk, and preserves, in a small saucepan, stirring frequently until chocolate is almost melted, remove from heat & stir until chocolate is melted. stir in egg yolk & vanilla; mix in flour, Splenda, baking powder& salt until smooth.

Beat egg whites & cream of tartar to stiff peaks in a large bowl. Fold in chocolate mixture into the egg whites; fold in nuts,

Pour batter into a greased 8-inch pan.

Bake in preheated oven 350*  18-20 minutes until toothpick comes out clean. (do not over bake)

Cool on wire rack. Serve warm or at room temperature

makes 9-16 brownies