Tuesday, May 22, 2012

Devil's Food Cookies (WW)

    4 spray(s) cooking spray  
    2 cup(s) all-purpose flour  
    1 tsp baking soda  
    1/4 tsp table salt  
      3/4 cup(s) cooked lentils, drained and rinsed  
      2 large egg(s), separated  
    3 1/2 oz bittersweet chocolate, melted  
    1/2 stick(s) unsalted butter, softened  
    1 cup(s) sugar  
    2 tsp vanilla extract  
    1/2 cup(s) buttermilk  
    1 Tbsp powdered sugar   


    Preheat oven to 350ºF. Coat two large cookie sheets with cooking spray or line with parchment paper.

    In a small bowl, sift flour, baking soda and salt; set aside.

    In a blender or food processor, puree lentils with egg yolks until smooth; set aside.

    Melt chocolate in a double boiler or microwave.

    In a large mixing bowl using an electric mixer, cream butter, sugar and vanilla until light and fluffy. With mixer running on low speed, add melted chocolate; combine thoroughly. Add pureed lentils; mix well.

    Alternating in batches, add flour mixture and buttermilk to batter, mixing after each addition (dough will be sticky).

    Whip egg whites until soft peaks form; fold into the batter.

    Drop heaping teaspoons of batter onto prepared cookie sheets, leaving about 1-inch between cookies; bake until puffed and set, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely. Store in an airtight container. Dust with powdered sugar before serving. Yields 1 cookie per serving.

*Could affect PointsPlus value.

Play around with the flavors in this recipe: swap 1 teaspoon of vanilla extract for 1 teaspoon of instant coffee, ground cinnamon or almond extract. Or for a little sweet-heat, add 1/4 teaspoon cayenne pepper.

WW PointsPlus Value 1

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