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Recipe Corner
by Tiana Celesia, R.D.

Guilt-Free Goodies

Holidays were meant for indulging, but not all treats have to be fat-laden and heavy. The following goodies make excellent holiday desserts but use fruit puree in place of butter and oil, so you can feel good about serving them to family and friends. The carrot cake is an excellent substitute for fruit cake and can be made as a traditional cake with frosting, baked in a casserole dish and cut into squares, or baked in festive cupcake wrappers. These goodies freeze well, and can be made ahead to save precious last-minute holiday time.

All recipes were adapted from materials supplied by the California Prune Board. Prune puree can either be purchased canned (also called dried plum puree) or made from dried prunes and water.
(Ed. note: both stores carry "WonderSlim, a fat & egg substitute" whose ingredients are water, dried plums, and unbleached soy lecithin. Look for this product among the baking needs. [16 oz. jars for $5.99]) To make 1 cup prune puree, measure 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons water into the container of a food processor. Pulse on and off until prunes are finely chopped or pureed.

Carrot Cake
(12 servings)

For the cake:
4 cups grated carrots (spooned, not packed into cup)
1 cup sugar
1 can (8 ounces) crushed pineapple
1 cup prune puree
4 large egg whites
2 tsp. vanilla
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt
3/4 cup shredded or flaked coconut

1. Preheat oven to 375 degrees.
2. Coat a 9 x 13-inch baking pan with vegetable cooking spray; set aside.
3. In large bowl, combine carrots, sugar, pineapple, prune puree, egg whites, and vanilla; stir to blend thoroughly.
4. Add remaining ingredients except coconut; mix completely. Gently stir in coconut.
5. Spread batter in prepared pan; bake about 45 minutes until pick inserted into center comes out clean. 6) Cool on rack. Cut into 3 x 3 1/4-inch squares.
Approximate nutrition per serving: 245 calories, 2 grams fat, 54 grams carbohydrate, 4 grams fiber, 0 cholesterol, 200 mg sodium.

Devil's Food Cake with Chocolate Buttercream
(12 servings)
This recipe can be used for either a layer cake or a sheet cake. If making a sheet cake, try cutting the cake into different shapes, decorate, and use as mini cakes.

For the cake:
3 cups water
1 1/2 cups prune puree
6 egg whites
1 tbsp. vanilla
3 1/2 cups (14 oz) all-purpose flour
2 1/4 cups cocoa powder
2 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 1/2 cups (1 3/4 lb.) sugar
vegetable cooking spray

1. In a large bowl or mixer combine water, prune puree, egg whites and vanilla; mix well.
2. Sift together flour, cocoa, baking powder, soda, and salt. Stir in sugar.
3. Add dry ingredients to wet and mix well to create a batter.
4. Spray 2 half (typical household size) or 1 full sheet pan(s) with cooking spray. Spread batter into prepared pan(s) and bake in a 350 degree oven 20-25 minutes or until pick inserted comes out clean. Cool on rack and use as desired.
Approximate nutrition per serving: 214 calories, 4.5 grams protein, 51 grams carbohydrate, 169 mg sodium, 0 cholesterol, 1.5 grams fiber, less than 1 gram fat.

Frosting:
2 cups prune puree
6 ounces dark, sweet chocolate, melted
2 tbsp. grated orange peel
2 1/2 tbsp. orange-flavored liqueur
2 cups light, non-dairy, whipped topping

1) In bowl of mixer equipped with whip attachment, mix puree, chocolate, and orange rind until smooth. Stir in liqueur.
2) Fold in whipped topping until incorporated. Use as icing, filling, or mousse.
Approximate nutrition per serving: 94 calories, 16.5 grams carbohydrate, 3 grams fat, 0 cholesterol, 13 mg sodium, less than 1 gram protein.

Ginger Cookies
(96 cookies)

2 1/4 cups prune puree
5 large egg whites
4 1/2 cups (2 1/4 lb.) sugar
7 1/2 cups (1 lb., 14 oz) flour
1 1/2 tbsp. ground ginger
1 tbsp. ground allspice
1 tbsp. baking soda
1 tsp. salt
2 cups (12 oz) crystallized ginger, chopped
vegetable cooking spray

1. In mixer bowl, beat together prune puree and egg whites until smooth.
2. Add sugar and continue beating until mixed. Reserve.
3. In another bowl, sift together flour, ginger, allspice, baking soda, and salt. Add dry ingredients to reserved mixture and mix until just incorporated.
4. Fold in ginger.
5. Shape dough into 1 1/2 tablespoon balls and place on sheet pans sprayed with vegetable cooking spray. With slightly moistened fingers, flatten cookies.
6. Bake 15-18 minutes in 375 degree oven. Cool on rack.

Keep cookies in dry cool place uncovered up to 1 day for best results. Or keep in airtight container until ready to serve.
Approximate nutrition per cookie: 104 calories, 1 gram protein, 25 grams carbohydrate, 0 cholesterol, less than 1 gram fat, 68 mg sodium.