Ingredients:
1 cup Splenda sugar substitute
1/2 cup sugar
1/2 cup prune puree ( bakers fat substitute, or use baby food)
1/2 cup nonfat plain yogurt
1/4 cup vegetable oil
2 large egg whites
1 1/2 cups sifted cake flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon instant coffee granules
Directions:
Preheat oven to 350*F.
Line 2 large baking sheets with parchment paper or coat with nonstick spray.
In a medium bowl, whisk together sugar, prune puree, yogurt, oil and egg whites.
In another medium bowl, stir together flour, cocoa, salt, baking soda and instant coffee.
Using a wooden spoon, stir the dry ingredients into the web, mixing just until blended.
Drop the dough by heaping tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart and creating 24 cookies.
Bake for 12 to 14 minutes, or until the tops spring back when touched lightly.
Do not overbake!
Transfer cookies to wire racks and cool.
Servings: 24
Time preparation: 30 min.
Time total: 44 min.