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3/4 cup fat-free plain yogurt
1 cup whole grain pastry flour
2/3 cup unsweetened cocoa powder
1/2 tsp. salt
1 large egg
2 large egg whites
2 cups sugar
1/2 tsp. almond extract
1/4 cup miniature semisweet chocolate chips
Line a sieve with a coffee filter or white paper towel and place over a deep bowl. Place the yogurt in the sieve and set aside to drain for 30 minutes (you should have about 1/2 cup drained yogurt). Discard the liquid in the bowl.
Preheat the oven to 350F. Coat an 11"x7" baking dish with cooking spray.
In a medium bowl, mix the flour, cocoa, and salt.
Place the egg and egg whites in a large bowl. Using an electric mixer on medium speed, beat until frothy. Add the sugar, almond extract, and yogurt. Beat until the sugar dissolves. Add the flour mixture and beat on low speed just until combined. Stir in the chocolate chips.
Pour into the prepared baking dish.
Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack.
Makes 15
1 cup whole grain pastry flour
2/3 cup unsweetened cocoa powder
1/2 tsp. salt
1 large egg
2 large egg whites
2 cups sugar
1/2 tsp. almond extract
1/4 cup miniature semisweet chocolate chips
Line a sieve with a coffee filter or white paper towel and place over a deep bowl. Place the yogurt in the sieve and set aside to drain for 30 minutes (you should have about 1/2 cup drained yogurt). Discard the liquid in the bowl.
Preheat the oven to 350F. Coat an 11"x7" baking dish with cooking spray.
In a medium bowl, mix the flour, cocoa, and salt.
Place the egg and egg whites in a large bowl. Using an electric mixer on medium speed, beat until frothy. Add the sugar, almond extract, and yogurt. Beat until the sugar dissolves. Add the flour mixture and beat on low speed just until combined. Stir in the chocolate chips.
Pour into the prepared baking dish.
Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack.
Makes 15
