Recipe: Fat Free Fudgy Brownies (using baby food prunes, Jeanne Jones recipe)

FAT FREE FUDGY BROWNIES

"This is a dessert I originally developed for the National Milk Producers' Light Milk and Cookie Break program. This very chocolaty brownie is sure to be a hit with your whole family. And it is truly best served with a cold glass of milk!"

1/3 cup unsweetened cocoa powder
2/3 cup unbleached all-purpose flour
2/3 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon instant coffee powder*
1/3 cup boiling water*
1/3 cup fat free milk
2 1/2 ounces baby-food pureed prunes
2 egg whites
1 1/2 teaspoons vanilla extract
Confectioners' sugar (optional, for garnish)

Preheat the oven to 350 degrees F. Coat an 8x8-inch baking pan with nonstick vegetable cooking spray.

Sift the cocoa powder into a large bowl. Add the flour, sugar, baking soda, baking powder and salt; mix well.

In a medium bowl, dissolve the coffee powder in the water. Add the milk, prunes, egg whites and vanilla. Mix well. Pour over the cocoa mixture and mix well. Pour the batter into the prepared pan.

Bake for about 30 minutes, or until a knife inserted in the center comes out clean. Place the pan on a wire rack and allow to cool for 10 minutes. Invert the brownies onto a cutting board and let cool completely before cutting.

Dust with confectioners' sugar (if using) before serving.

*Or use 1/3 cup already-mode strong coffee.

TO FREEZE AHEAD:
Freeze brownies individually for brown bag lunches. Put them in lunch bags-while still frozen; by lunchtime. they will be thawed and delicious.

Makes 16 brownies

Each brownie contains approximately: Calories: 60; Fat: 0 g.; Cholesterol: 0 mg.; Sodium: 95 mg.

Source: Healthy Cooking for People Who Don't Have Time to Cook by Jeanne Jones, 1999