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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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