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

Chocolate Peanut Chew Drops

Cook Time: ten minutes

Prep Time: 30 minutes

Total Time: 40 minutes

Ingredients:

four ounces (squares) unsweetened chocolate
1/2 cup (one stick) butter, cut in to 1/2-inch slices
1/3 cup smooth peanut butter
two cups granulated sugar
1/4 teaspoon salt
three eggs, lightly beaten with a fork
one teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup chopped peanuts
1/4 cup miniature chocolate chips
Chocolate Glaze:
8 ounces whipped topping (such as Chilled Whip®)
6 ounces bittersweet baking chocolate (Hershey's® recommended)
1/4 cup confectioners' sugar

Preparation:


Place unsweetened chocolate chunks, butter, & peanut butter in a immense microwave-safe bowl. Cook on High for one minute, until butter is melted. Whisk until smooth, then blend in sugar & salt. Add eggs & vanilla, beating until incorporated. Blend in flour, half at a time, until well-mixed. Fold in chopped peanuts & miniature chocolate chips. Cover & chill for one hour.

Roll dough in to 1-inch balls & place 1-1/2 inches apart on prepared baking sheets. Bake for ten minutes. Do not overbake or the cookies will become crispy than chewy. Let rest on baking sheet for five minutes, then transfer to racks to chilled .

Preheat oven to 350 F. Line baking sheets with Silpat baking liners or parchment paper.

Swirl the tops of the cookies in the chocolate glaze & place on waxed paper. Let stand, uncovered, three to four hours to dry & set glaze.

Chocolate Glaze:
Break chocolate in to large chunks & place in a 4-cup glass measuring cup or deep micro-safe bowl. Add half of whipped topping & microwave on High for one minute. Remove & stir for one minute. Add remaining whipped topping & microwave another 30 seconds. Whisk until all chocolate is melted & mixture is smooth. Whisk in confectioners' sugar, beating until there's no lumps. Let the mixture rest for ten minutes to thicken up.

Yield: about 72 cookies