High-Flavor Low-Fat Vegetarian Cooking

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Sin-Free Brownies

Prune Puree

 

* Exported from MasterCook *

 

Sin-Free Brownies

 

Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/2 cup golden raisins

4 ounces unsweetened chocolate -- coarsely chopped

1/2 cup prune puree

(see separate recipe)

3 egg whites

1 cup sugar plus

2 teaspoons sugar -- for sprinkling

1/4 teaspoon salt -- optional

2 teaspoons vanilla

1 tablespoon Instant coffee

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/2 cup flour

3 tablespoons powdered sugar -- if desired

 

High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen, page 242

 

These brownies are the perfect revenge for people who have put up with

unsatisfying diets. Prune puree provides the moistness and richness

usually associated with butter or shortening. (See separate recipe for

Prune Puree.) ALternatively, you can use commercial prune filling

(available in the baking supply section of most supermarkets--one good

brand is Baker brand). To further reduce the fat, golden raisins are used

instead of oil-laden nuts. This recipe produces fudgy brownies.

 

1. Preheat the oven to 350F.

 

2. Plump the raisins in hot water to cover in a bowl for 15 minutes.

Drain well in a colander. Melt the chocolate in a bowl over a pan of

barely simmering water or in the microwave. Do not let even the smallest

droplet of water come in contact with the chocolate, or it will harden and

become difficult to work with.

 

3. Combine the prune puree, egg whites, 1 cup sugar, salt (if using),

vanilla, instant coffee, cinnamon and cloves in a large mixing bowl; whisk

or beat until smooth. Beat in the melted chocolate. Add the flour and

raisins and beat just to mix.

 

4. Spoon the batter into an 8-inch-square baking pan (preferably nonstick)

oiled with spray. (If a nonstick pan is unavailable,you may wish to line

the pan with a square of parchment paper before spraying.) Sprinkle the

batter with the remaining 2 tablespoons sugar. (This makes the top crusty.)

 

5. Bake brownies 25 minutes or until the top is springy to the touch.

Transfer brownies to a rack to cool, then cut into squares with a butter

knife. For a pretty presentation, sprinkle brownies with powdered sugar

before serving.

Makes 12 to 14 brownies.

 

169 calories per brownie: 3 G protein; 5 G fat; 33 G carbohydrate; 16

MG sodium; 0 MG cholesterol. Analysis based on 12 servings.

 

 

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* Exported from MasterCook *

 

Prune Puree

 

Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking

Serving Size : 5 Preparation Time :0:00

Categories : Fruits Info/Tips

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces pitted prunes (about 1 1/4 cups)

1 cup boiling water

2 tablespoons sugar

 

High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen, page 253

 

In the last few years, health-conscious cooks have begun using prune puree

in place of butter or shortening to give moistness and richness to baked

goods.

 

1. Plump the prunes in the water in a bowl for 15 minutes.

 

2. Combine the prunes, 1/3 cup of the soaking liquid (or as needed), and

the sugar in a food processor and puree to a smooth paste. Makes 1 1/4 cups.

 

95 calories, per 1/4 cup, 1 g protein, 0g fat, 25g carbohydrate, 2mg

sodium, 0mg cholesterol

 

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Nutr. Assoc. : 4635 0 0