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Low-Fat Fudgy Brownies
Card 1 Front:
LOW-FAT FUDGY BROWNIES THE TAMPA TRIBUNE
4 oz. unsweetened chocolate 1 cup sugar
½ cup prune puree 1 teaspoon salt
or prepared prune butter 1 teaspoon vanilla
3 large egg whites ½ cup flour
¼ cup walnuts
Preheat oven to 350 degrees. Coat an 8-inch
square baking pan with vegetable cooking spray;
set aside. Cut chocolate into 1-inch pieces and
place in a heat-proof bowl. Set over low heat
in a small skillet containing ½-inch simmering
water. Stir occasionally just until chocolate
is melted. Remove from heat; set aside.
Card 1 Back:
In mixer bowl combine all ingredients except
flour and walnuts; beat to blend thoroughly.
Mix in flour. Spread batter in prepared pan;
sprinkle with walnuts. Bake about 30 minutes
until springy to the touch about 2-inches around
the edges. Cool on rack. Cut into 1½-inch
squares..
Makes 3 dozen brownies.
Calories 58; Cholesterol 0 mg; Sodium 70
56 mg;
Calories from fat: 25%. FAT 2g
17%
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# Low-Fat Fudgy Brownies
*The Tampa Tribune*
*Makes 3 dozen brownies*
## Ingredients
- 4 oz unsweetened chocolate
- 1/2 cup prune puree or prepared prune butter
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/4 cup walnuts
## Instructions
1. Preheat oven to 350°F. Coat an 8-inch square baking pan with vegetable cooking spray; set aside.
2. Cut chocolate into 1-inch pieces and place in a heat-proof bowl. Set over low heat in a small skillet containing 1/2-inch simmering water. Stir occasionally just until chocolate is melted. Remove from heat; set aside.
3. In mixer bowl combine all ingredients except flour and walnuts; beat to blend thoroughly.
4. Mix in flour.
5. Spread batter in prepared pan; sprinkle with walnuts.
6. Bake about 30 minutes until springy to the touch about 2 inches around the edges.
7. Cool on rack. Cut into 1 1/2-inch squares. -
Low-Fat Chocolate Chip Cookies
Card 1 Front:
LOW-FAT CHOCOLATE CHIP COOKIES TAMPA TRIBUNE
1 cup prune puree or prepared prune butter
3/4 cup granulated sugar 2¼ cups flour
3/4 cup packed brown sugar 1 tsp. baking soda
3 large egg whites 1 teaspoon salt
1 teaspoon vanilla 2 cups (12 ounces)
semi-sweet choco-
late pieces
Preheat oven to 375 degrees. Coat baking
sheet with vegetable cooking spray; set aside.
In a large bowl, beat prune puree or butter,
sugars, egg whites and vanilla to blend thorou-
gly.
Card 1 Back:
In a small bowl, mix flour, baking soda, and
salt. Stir dry ingredients into prune mixture.
Mix completely. Stir in chocolate pieces.
Drop tablespoonful onto prepared baking sheets;
flatten slightly. Bake about 10 minutes until
lightly browned around the edges. Remove to
racks to cool completely.
Makes about 60 (2¼-inch) cookies.
Calories 72; Cholesterol 0 mg; Sodium 56 mg;
Fat 2 g; Calories from fats: 25%.
---
# Low-Fat Chocolate Chip Cookies Tampa Tribune
*Tampa Tribune*
*Makes about 60 (2 1/4-inch) cookies*
## Ingredients
- 1 cup prune puree or prepared prune butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 3 large egg whites
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 teaspoon salt
- 2 cups (12 ounces) semi-sweet chocolate pieces
## Instructions
1. Preheat oven to 375°F. Coat baking sheet with vegetable cooking spray; set aside.
2. In a large bowl, beat prune puree or butter, sugars, egg whites, and vanilla to blend thoroughly.
3. In a small bowl, mix flour, baking soda, and salt. Stir dry ingredients into prune mixture. Mix completely.
4. Stir in chocolate pieces.
5. Drop tablespoonfuls onto prepared baking sheets; flatten slightly.
6. Bake about 10 minutes until lightly browned around the edges.
7. Remove to racks to cool completely.