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| 1 1/2 | cup | sugar | |
| 1/2 | cup | prune puree | |
| 1/2 | cup | yogurt, plain | nonfat, plain |
| 1/4 | cup | canola oil | |
| 2 | each | egg whites | slightly beaten |
| 1 1/2 | cup | cake flour | sifted |
| 1 | cup | cocoa powder | unsweetened |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | coffee | instant |
Preheat oven to 350 degrees. Line baking sheets with parchment paper or spray with nonstick cooking spray.
Whisk together sugar, prune puree, yogurt, oil and egg whites. In a separate bowl stir together flour, cocoa, salt, soda and coffee. Blend the dry ingredients into the wet ones. Drop the dough by spoonfuls onto the baking sheets. Bake 12 to 14 minutes.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 64mg | 3% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 1.0g | 5% |
| Sugars 13.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
While I was reluctant to make this chicken, I must admit that this recipe is absolutely genius! It certainly does not taste low-fat at all and it pretty much goes with any side dish. Thank you!
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