FAT-FREE page 152 a food processor. Process for about 1 minute, until well blended. Set aside. Mix the applesauce, banana, brown sugar, and corn syrup to- gether in a large bowl. Stir in the beaten egg white, then the vanil- la. Add the oat mixture, blend well, and fold in the sour cherries. Using 1 1/2 to 2 tablespoons of dough for each cookie, drop onto ungreased cookie sheets about 2 inches apart. Bake for about 15 minutes until firm to the touch. Cool the cookies on a wire rack. Yield, about 30 cookies, 0.47 grams fat per cookie, 71.7 calo- riesper cookie. MARGARINE • • e . . COCOA DECADENCE WITH RASPBERRY SAUCE . „.. • • 4 1 cup cake flour 1 1/4 cups unsweetened Dutch- processed cocoa powder 1/3 cup natural unsweetened applesauce 1 1/3 cups granulated sugar 8 large eggs, whites only (do not combine), at room temperature 3/4 cup buttermilk 1 1/2 teaspoons vanilla extract Light vegetable oil cooking spray Up to 1 teaspoon confectioners' sugar 1 prepared recipe Raspberry Sauce (below) 1/2 pint fresh raspberries for garnish (optional) . • 4 . . • . Z. Fat Free with Zero Cholesterol ©DAIRY • TRANSFER YOUR HOME MOVIES 8mm-16mm TO VHS CENITUR CiANKM CICA Film Length In Feet 8mm & Super 8 &. 16 1-200 Feet 201-400 Feet 401-600 Feet 601-800 Feet 801-1000 Feet $20.00 $26.00 $39.00 $52.00 $65.00 Film Over 1,000 Feet Add 60 A Foot (Video Tape $8.00 Additional) 154 3017 N. WOODWARD ROYAL OAK (3 Blocks South of- 13 Mile) r Winter Special FREE BACKGROUND MUSIC On Any Video Transfer Century Camera 288-5444 With This Coupon. Expires 2/19/96 810-288-5444 Daily & Saturday 10-6 Friday 10-8 • Preheat the oven to 350 degrees. Sift the flour and cocoa together and set aside. Combine the applesauce and granulated sugar in a large mix- ing bowl and beat with an elec- tric mixer set at medium-high until blended. Turn the mixer to low and add the whites of 2 eggs, the buttermilk, and the vanilla. Continue to beat until the ingre- dients are well combined. Stir in the flour mixture until the batter is blended. Set aside. Using a clean bowl and clean beaters, beat the whites of the re- maining 6 eggs at medium-high until stiff peaks are formed. Add a third of the beaten egg white to the batter and stir until fully in- corporated. Gently fold in the re- maining egg white. Spray a 9-inch springform pan once lightly with the vegetable oil spray and smooth the oil evenly over the surface. Pour the batter into the pan. Bake for 20 to 25 minutes, until the cake is begin- ning to become firm in the center and to pull away from the sides of the pan. Transfer the pan to a wire rack and allow to cool for at least 2 hours. Remove the springform and dust the cake with confectioners' sugar (sprinkle the sugar through a small sieve for even dusting). Cut the cake into serving pieces and spoon 1 tablespoon of the raspberry sauce over each portion. Garnish with raspberries, if desired. Yield, 16 servings, 0.90 fat grams per serving, 130.6 calories per serving, (includes sauce).