|6 larges||Prunes pitted|
|3 larges||Egg whites|
|1½ teaspoon||Vanilla extract|
|18 tablespoons||Flour, all-purpose|
|¾ cup||Sugar, granulated|
|½ cup||Cocoa powder, unsweetened|
|1½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|1½ tablespoon||Sugar, powdered|
Preheat oven to 350F. Line 12 2-¾" muffin cups with paper liners. In food processor, puree prunes and ½ cup water until smooth. Scrape puree into large bowl.
With electric mixer, beat together prune puree and ½ 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 ⅔ 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: ½ 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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