| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
|
16 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Cake flour; sifted |
| 1 |
ts |
Cake flour |
| 1/4 |
c |
Margarine |
| 1/4 |
c |
Prune puree |
| 3/4 |
c |
Sugar |
| 3 |
|
Egg whites |
| 2 |
ts |
Vanilla |
| 1/4 |
c |
Dutch process cocoa |
| 3/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 8 |
oz |
Vanilla low-fat yogurt |
| 1 |
ts |
Powdered sugar |
INSTRUCTIONS
Coat bottom and sides of a loaf pan with cooking spray. Sprinkle with 1
tsp. flour and set aside. Cream margarine with prune puree. Gradually add
sugar and beat well. Add egg whites and beat 4 minutes or until well
blended. Add vanilla. Combine remaining flour, cocoa, soda and salt. Add to
creamed mixture alternatively with yogurt, beginning and ending with dry
ingredients. Pour batter into prepared pan. Bake at 350 degrees for 55-60
minutes, or until a toothpick comes out clean. Cool in pan 10 minutes
before removing.
Nutrition Facts Amount Per Serving: Calories 143 - Calories from Fat 31
Percent Total Calories From: Fat 21%, Protein 8%, Carbohydrate 70% Totals
and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g,
Cholesterol 1mg, Sodium 139mg, Total Carbohydrate 25g, Dietary Fiber 0g,
Sugars 0g, Protein 3g, Vitamin A 177 units, Vitamin C 0 units, Calcium 0
units, Iron 1 units
Posted to recipelu-digest Volume 01 Number 447 by Kara9718
<Kara9718@aol.com> on Jan 4, 1998
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