Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ teaspoon | Salt |
| 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