6 lg Prunes 1/2 c Cocoa powder, unsweetened
– pitted 1 1/2 ts Baking powder
3 lg Egg whites 1/4 ts Baking soda
1 1/2 ts Vanilla extract 1/4 ts Salt
18 tb Flour, all-purpose 1 1/2 tb Sugar, powdered
3/4 c Sugar, granulated
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]
Yields
12 servings
