1 1/2 c Sugar 1 1/2 c Sifted cake flour
1/2 c Prune puree 1 c Unsweetened cocoa powder
1/2 c Nonfat plain yogurt 1/2 ts Salt
1/4 c Canola oil 1/2 ts Baking soda
2 lg Egg whites, slightly beaten 1/2 ts Instant coffee
Preheat oven to 350. 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 min.
Yields
24 cookies