Ingredients:
1/4 heaping cup unsweetened cocoa powder
1/3 c. Splenda
3 Tbs. cinnamon applesauce
3 Tbs. canola oil
1 egg, plus 1 egg white
1/2 c. whole wheat flour
2 tsp. vanilla
pear slices, lite cool whip for garnish
Preheat oven to 400 degrees. Spray four 4-oz. custard cups with non stick cooking spray. In a medium bowl, whisk the cocoa powder and Splenda together. Add the applesauce, oil, egg and egg white and whisk into the cocoa powder. Add the vanilla and flour, and mix with a spatula until just combined. Divide evenly among the baking cups and spread out into an even layer. Place the baking cups on a baking sheet and bake for 7-9 minutes (the insides should still be moist, almost like fudge). Invert the cups onto your serving plates, but let cool for 5 minutes before removing the cup. I garnished mine with a dollop of lite cool whip, and a half of a pear, sliced and fanned out. (Makes 4 servings, 7 WW points per serving.)
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