| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/3 |
c |
Unsweetened cocoa |
| 1/4 |
c |
Nonfat dry milk powder |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
|
Large; very ripe banana |
| 1 |
c |
Sugar |
| 2 |
lg |
Egg whites |
| 1/4 |
c |
Buttermilk |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:15 +0200
From: thull@skidmore.edu (Terri Hull)
Preheat oven to 350 F. Coat 9 inch square baking pan with vegetable cooking
spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl.
Puree banana, sugar, egg whites, buttermilk and vanilla in food processor
until smooth. Add dry ingredients and pulse just until blended. Pour into
prepared pan. Bake 25 minutes or until toothpick inserted in center comes
out just clean. Cool on wire rack. Cut into 2 inch squares. Makes 16. 65
cal, 1 gm protein, 0 gm fat, 15 gm carbs, 42 mg sodium
Notes: As a substitute for the buttermilk, take some non-fat yogurt and
dilute it with skim milk to buttermilk consistency. Use same amount total,
~ 1/4 cup. It's probably about 1/8 cup yogurt + 1/8 cup milk??
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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