Raisin Brownies

• 5 Tbsp. safflower oil, divided
• 3 egg whites
• 1 c. sugar
• 1/2 c. plain nonfat yogurt
• 1 tsp. vanilla extract
• 1/2 c. all-purpose flour
• 1/2 c. unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. seedless raisins
• 1 whole graham cracker, crushed
• 2/3 c. boiling water
• 1 (4-serving size) pkg. lemon flavor sugar-free gelatin
• 1 c. 1 percent low-fat cottage cheese
• 1 (8 oz.) container light pasteurized process cream cheese product
• 2 c. light frozen whipped topping, thawed
• 1 c. light cherry pie filling

1. Spray 8 or 9-inch spring-form pan or 9-inch pie plate with nonstick cooking spray.
2. Sprinkle with 1/2 of the graham cracker crumbs; set aside.

safflower oil, egg whites, sugar, nonfat yogurt, vanilla extract, allpurpose, cocoa, baking powder, salt, raisins, graham cracker, boiling water, lemon flavor sugar, percent, light pasteurized process cream cheese, light cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276697 (may not work)