Ingredients Jump to Instructions ↓

  1. 1 (9 ounce) bag pitted prunes, chopped

  2. 3/4 cup water

  3. 2 tablespoons sugar

  4. 1 cup sugar

  5. 1/4 cup Smart Balance light butter spread, softened

  6. 1/2 cup 1% low-fat milk

  7. 1 teaspoon almond extract

  8. 4 egg whites

  9. 1 cup flour

  10. 3/4 cup unsweetened cocoa powder

  11. 2 teaspoons baking powder

  12. 1/4 teaspoon salt

  13. raspberry jam, melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F 2 Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.

  2. Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.

  3. Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.

  4. Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.

  5. Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

  6. To serve, drizzle slices with melted raspberry jam.


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