4 ounces unsweetened chocolate, chopped
3 egg whites, lightly beaten
1 cup sugar
2 jars (2-1/2 ounces each) prune baby food
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 cup chopped walnuts
6 tablespoons fat-free caramel ice cream topping
9 tablespoons reduced fat-whipped topping
In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs whites and sugar. Stir in prunes, vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture just until moistened.
Pour into an 8-in. square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 30-32 minutes or until the top springs back when lightly touched.
Cool on a wire rack. Cut into squares; drizzle with caramel topping and dollop with whipped topping.
Yield: 9 servings.
Nutritional Analysis: One piece equals 251 calories, 10 g fat (5 g saturated fat), 0 cholesterol, 170 mg sodium, 42 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.
~~Light & Tasty August/September 2002~~