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Ingredientes
- 1 c. sugar
- 1/4 c. vegetable oil
- 1/4 c. coffee low-fat yogurt
- 1 tsp vanilla extract
- 3 lrg egg whites, lightly beaten
- 1/2 c. all-purpose flour
- 1/3 c. Dutch process cocoa
- 1 tsp instant espresso or possibly 2 tsp. instant coffee granules
- 1/4 tsp baking pwdr
- 1/4 tsp salt
- Cooking spray
- 2 c. fresh raspberries
Direcciones
- Preheat oven to 375 degrees . Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into a dry measuring c.; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl, and add in flour mix to sugar mix, stirring just till moist. Pour mix into a 9-inch square baking pan coated with cooking spray. Bake at 375 degrees for 25 min. Cold in pan on a wire rack. Serve with raspberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 142 | |
| Calories from Fat 42 | 30% |
| Total Fat 4.77g | 6% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 102mg | 4% |
| Potassium 58mg | 2% |
| Total Carbs 23.37g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 17.71g | 12% |
| Protein 2.1g | 3% |
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