| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 12 | Servings | |
INGREDIENTS
| 6 | lg | Prunes pitted |
| 3 | lg | Egg whites |
| 1 1/2 | ts | Vanilla extract |
| 18 | tb | Flour, all-purpose |
| 3/4 | c | Sugar, granulated |
| 1/2 | c | Cocoa powder, unsweetened |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 1/2 | tb | Sugar, powdered |
INSTRUCTIONS
Preheat oven to 350F. Line 12 2-3/4" muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar. Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories. Nutritional Analysis per serving: 122 calories, 3 g. protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol. Calories from fat: 7% Original recipe from Weight Watchers magazine, March 1993. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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