Makes 10 servings

Ingredients

• 1-1/2 unbleached flour
• 3/4 cup sugar
• 1/2 cup Dutch-process cocoa
• 2 T powdered instant coffee
• 1-1/2 tsp baking soda
• 1/8 tsp salt
• 5 T prune puree or plum butter, (or substitute baby food)
• 1 cup plain, nonfat yogurt
• 1 egg white

Directions

• Combine flour, sugar, cocoa, coffee, baking soda, and salt in a large mixing bowl;
• Combine prunes, yogurt, and egg white in a small bowl;
• Blend well;
• Add prune mixture to dry ingredients and mix with a fork until blended;
• Spoon batter into a 9 x 5-inch loaf pan that has been coated with vegetable spray;
• Bake at 375° for 45 to 50 minutes or until toothpick inserted into center of bread comes out clean;
• Cover bread with waxed paper and cool on a cake rack;
• When cake is cooled, slice in half lengthwise;
• Spread with fruit raspberry preserves and reassemble loaf;
• Serve with a dollop of nonfat vanilla or other flavored yogurt or warm preserves and drizzle over each slice.

Calories: 172
Sodium: 209 mg
Fat: 1 grams
Carbohydrates: 38 grams