Cocoa Sponge Drops (diet)

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes


Ingredients:


Non-stick cooking spray
1/4 cup actual egg substitute
1/4 cup fructose (fruit sugar)
three Tablespoons skim milk
one teaspoon baking powder
one teaspoon vanilla
14 Tablespoons unsifted cake flour (one cup less two tablespoons)
two Tablespoons unsweetened Dutch cocoa
three Tablespoons (9 teaspoons) low-sugar red raspberry spread
Confectioners' sugar

Preparation:


Fine-tune oven rack to middle and preheat oven to 350 degrees 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 in to batter, mixing well.

Transfer cookies to wire rack. When icy, spread each cookie with 1/4 teaspoon low-sugar red raspberry spread. Sprinkle liberally with confectioners' sugar before serving. Or stack, using 1/2 teaspoon of spread.

Drop batter, by teaspoonfuls, onto prepared cookie sheet. Bake ten to 12 minutes or until risen and firm when touched lightly on top.

Yield: 18 Servings, two cookies each