| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | 1995 | 35 | servings | |
INGREDIENTS
| 1/3 | c | Prune Puree |
| 1/4 | c | Skim milk |
| 1 | tb | Instant espresso granules |
| 1 | tb | Vegetable oil |
| 1 | tb | Vanilla extract |
| 1 1/3 | c | Unsweetened cocoa |
| 1 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | c | Sugar |
| 6 | Egg whites | |
| 2/3 | c | Semisweet chocolate morsels |
| Vegetable cooking spray |
INSTRUCTIONS
Combine the first 5 ingredients; stir well, and set aside. Combine cocoa and next 4 ingredients (cocoa through salt); stir well, and set aside. Combine sugar and egg whites in a large bowl; beat at high speed of a mixer 3 minutes or until mixture resembles marshmallow creme. Add Prune Puree mixture; beat at low speed until well-blended. Sprinkle flour mixture over egg white mixture, and fold in. Fold in chocolate morsels. Spread batter evenly into a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 325 degrees for 25 minutes or until brownies spring back when touched lightly in center. Let cool completely in pan on a wire rack. S: 35 brownies (serving size: 1 brownie). Note: Substitute 2 tablespoons instant coffee granules for 1 tablespoon instant espresso granules, if desired. Nutritional Information: CALORIES 101 (19% from fat); PROTEIN 2.1g; FAT 2.1g (sat 1g, mono 0.5g, poly 0.3g); CARB 19.1g; FIBER 0.2g; CHOL 0mg; IRON 0.9mg; SODIUM 58mg; CALC 15mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 180 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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