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Ingredients Jump to Instructions ↓

  1. 6 larges Prunes pitted

  2. 3 larges Egg whites

  3. 1 1/2 teaspoon Vanilla extract

  4. 18 tablespoons Flour, all-purpose

  5. cup Sugar, granulated

  6. cup Cocoa powder, unsweetened

  7. 1 1/2 teaspoon Baking powder

  8. teaspoon Baking soda

  9. teaspoon Salt

  10. 1 1/2 tablespoon Sugar, powdered

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Weight Watcher Exchanges: ½ Bread, 80 Optional Calories.

  4. Nutritional Analysis per serving: 122 calories, 3 g.

  5. protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol.

  6. Calories from fat: 7%

  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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