Just out of the oven! |
This is an amazing sweet bread. What's more amazing: it's sugar and fat free.
It's completely delicious! Little surprise... it uses red beet puree!
Don't snub your noses yet... wait till you see how beautiful the batter is!
RECIPE: Chocolate Sponge Bread
- 3 eggs
- 1-1/2 cups of Splenda (you can use 3/4 cups is you prefer a less sweet bread)
- 1 cup Unsweetened Applesauce
- 1-1/2 cups of Red Beet Puree
- 2 Tbsp Hershey's Cocoa Powder
- 1-1/3 cups of All Purpose Flour
- 1-1/2 tsp of Baking Soda
- 1 tsp of Salt
- 1 Tbsp Vanilla
Pre-heat Oven to 350 degrees, fahrenheit.
Beat eggs, splenda, applesauce, beets and cocoa till blended. Add dry ingredients with vanilla and mix till smooth.
Grease a 9x5 loaf pan, and bake for 1 hour.
beautiful magenta-colored batter |
baked and chocolatey with a slight hue of pink |
It's really, VERY good, and I hope you'll try it out!
paired with Creamy Marscapone Citrus Red Beet Iced Mousse |
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