Mochacchino Quinoa Bars

• 2 cups cooked quinoa, cooled
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
• 1/2 cup unsweetened cocoa powder
• 1/2 cup skim milk
• 1/3 cup packed brown sugar blend sugar replacement
• 1/4 cup refrigerated pasteurized egg whites
• 1 Tbsp. Maxwell House Instant Coffee Original Roast
• 1 tsp. Magic Baking Powder
• 1 oz. Baker's White Chocolate

1. Heat oven to 350 degrees F.
2. Process first 7 ingredients in food processor until smooth.
3. Add baking powder; process until well blended.
4. Pour into parchment-lined 8-inch square pan; smooth top with spatula.
5. Bake 30 to 35 min.
6. or until toothpick inserted in centre comes out with fudgy crumbs.
7. Cool completely.
8. Melt white chocolate as directed on package; drizzle over brownies.
9. Cool until firm.

quinoa, cream cheese, cocoa, milk, brown sugar, refrigerated pasteurized egg whites, maxwell, baking powder, chocolate

Taken from www.kraftrecipes.com/recipes/mochacchino-quinoa-bars-133420.aspx (may not work)