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
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