| 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
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”