These were amazing. So soft and delicious with only 3 grams of fat per serve! Taken from Susan Powter's book "Food". They come out quite fudgy cooked as below. If you prefer a firmer consistency you can cook these longer. I also increase the flour to 3/4 cup to make them more cakey. Great with low-fat ice cream and berry's.
Makes 16 Bars
Ingredients
70g (1/2 cup) self raising flour
45g cocoa powder
45g unsweetened cooking chocolate
3tsp vegetable oil
6 extra large egg whites
300g sugar
185g unsweetened apple sauce
125ml plain non-fat yoghurt
1 tsp vanilla extract
Method
1. Preheat oven to 180 degrees. Spray a 23cm square baking tin with oil and wipe off excess.
2. Melt chocolate on low heat in microwave or in a double saucepan. When melted, turn off heat and add oil. Mix until combined and set aside to cool slightly.
3. Beat egg whites on high speed with sugar until very fluffy. Add apple sauce, yoghurt, vanilla extract, melted chocolate and sift in dry ingredients. Lower speed and continue beating until well incorporated.
4. Pour mixture into baking tin and bake for 30 - 35 minutes. The centre of the mixture will feel firm and not liquidy when touched lightly. A cocktail stick inserted will come out covered in batter, not clean.
5. Cool and serve chilled. Cut into 16 bars.
Makes 16 Bars
Ingredients
70g (1/2 cup) self raising flour
45g cocoa powder
45g unsweetened cooking chocolate
3tsp vegetable oil
6 extra large egg whites
300g sugar
185g unsweetened apple sauce
125ml plain non-fat yoghurt
1 tsp vanilla extract
Method
1. Preheat oven to 180 degrees. Spray a 23cm square baking tin with oil and wipe off excess.
2. Melt chocolate on low heat in microwave or in a double saucepan. When melted, turn off heat and add oil. Mix until combined and set aside to cool slightly.
3. Beat egg whites on high speed with sugar until very fluffy. Add apple sauce, yoghurt, vanilla extract, melted chocolate and sift in dry ingredients. Lower speed and continue beating until well incorporated.
4. Pour mixture into baking tin and bake for 30 - 35 minutes. The centre of the mixture will feel firm and not liquidy when touched lightly. A cocktail stick inserted will come out covered in batter, not clean.
5. Cool and serve chilled. Cut into 16 bars.
RSS Feed