TRIPLE CHOCOLATE DROPS
AND HOMEMADE PRUNE PUREE (fat replacer)
Source: Prevention's Health Guaranteed Cookbook

Three types of chocolate make a satisfying, fudgy cookie with little fat.

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 ounce unsweetened chocolate
3 tablespoons canola oil
4 egg whites
1 egg
1 cup sugar
1/2 cup packed light brown sugar
1/4 cup prune puree*
2 tablespoons light corn syrup
1 teaspoon vanilla
1/4 cup miniature semisweet chocolate chips
Confectioners' sugar (optional)

In a medium bowl, mix together the flour, cocoa, baking powder, baking soda and salt.

Place the chocolate and oil in a small microwave-safe bowl. Microwave on high power for 1 minute, or until softened. Stir until the chocolate is melted and smooth.

In a large bowl, combine the egg whites, egg, sugar and brown sugar. Using an electric mixer, beat on high speed for 3 to 5 minutes, or until smooth and pale yellow. Reduce the speed to low and add the melted chocolate mixture, prune puree, corn syrup and vanilla. Beat for 1 minute, or until incorporated.

Gradually add the flour mixture and stir until blended. Fold in the chocolate chips. Cover and refrigerate for 1 hour or up to 24 hours.

TO BAKE:
Preheat the oven to 350 degrees F. Coat 2 baking sheets with no-stick spray.

Let the dough soften at room temperature for 5 to 10 minutes. Drop tablespoons of the dough onto the baking sheets, spacing them about 2 inches apart. Bake the sheets on separate racks for 11 to 13 minutes, or until the centers just begin to set; switch the sheets halfway through baking to ensure even cooking. Remove from the oven and let stand for 1 minute. Transfer the cookies to a wire rack and let cool completely.

Lightly dust the cookies with the confectioners' sugar (if using).

*Prune puree is a great fat replacement in chocolate baked goods--as long as you don't use too much. Substitute the puree for up to two-thirds of the fat. Alternatives to homemade prune puree include pureed baby food prunes, lekvar, and commercial fat substitutes made with prunes and sweeteners such as corn syrup. These products are not quite as thick and flavorful as homemade prune puree, but they are adequate substitutes.

To make your own prune puree:
Combine 12 ounces pitted prunes and 3 tablespoons corn syrup in a food processor. Process for 10 seconds. Add 1/2 cup water and process until smooth. Refrigerate in an airtight container for up to 2 months.

Makes 36 cookies

Nutritional analysis per cookie: 85 calories, 2.3g fat, 23 percent of calories from fat, 1.6g protein, 15.7g carbohydrates, 0.8g dietary fiber, 6mg cholesterol, 57mg sodium.