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Cocoa Sponge Drops
Author/Submitted by:
Servings: 36
Categories:
Chocolate
/
Cookies
/
Desserts
/
Low-Fat/Low-Cal
Ingredients:
Non-stick cooking spray 1/4
cup
Egg substitute 1/4
cup
Fructose 3
tablespoons
Skim milk 1
teaspoon
Baking powder 1
teaspoon
Vanilla 14
tablespoons
Cake flour,
1 cup less 2 tbs
2
tablespoons
Unsweetened cocoa powder,
Dutch processed
3
tablespoons
Raspberry jam,
low-sugar
Confectioner's sugar
Directions:
Recipe by: Skinny Chocolate - ISBN 0-940625-80-6 Adjust oven rack to
center and preheat oven to 350 F. Spray cookie sheet with non-stick
spray.
In electric mixer bowl, beat egg substitute with fructose, milk,
baking powder, and vanilla until thick. Sift flour with cocoa, then
beat into batter, mixing well.
Drop batter, by teaspoonfuls, onto prepared cookie sheet. Bake 10 to
12 mins or until risen and firm when touched lightly on top. Transfer
cookies to wire rack. When cool, spread each cookie with 1/4 tsp
low-sugar red raspberry spread. Sprinkle liberally with
confectioners' sugar before serving.
For "sandwich" cookies, use 1/2 tsp of spread and stack 1 cookie on
top of the other. Recipe makes 36 cookies or 18 servings of 2 cookies
each.
NUTRITIONAL DATA PER SERVING Calories 18 % Calories from fat 3 Fat
(gm) 0.1 Sat. fat (gm) trace Cholesterol (mg) trace Sodium
(mg) 14 Protein (gm) 0.5 Carbohydrate (gm) 4
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