4 ounces fat-free cream cheese
1/3 cup sugar
1 egg white
4 tsp. all-purpose flour
1/2 tsp. coconut extract
3/4 cup flaked coconut
1/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 tsp. baking powder
4 egg whites
1 2 1/2 jar baby food prunes
1/3 cup buttermilk
1 tsp. vanilla extract
1/2 cup mini chocolate chips
1/4 cup toasted chopped almonds
1 tbsp. mini chocolate chips, melted
Preheat oven to 350 degrees. Lightly coat an 8x8-inch baking pan with nonstick vegetable-oil spray.
To make macaroon topping: Mix the cream cheese, sugar, egg white, flour, and coconut extract until smooth. Stir in the flaked coconut. Set aside.
To make the brownies: In a large bowl, combine the whole wheat flour, all purpose flour, sugar, cocoa powder and baking powder. In amedium bowl, beat the egg whites until foamy; add the baby-food prunes, buttermilk, and vanilla. Add the egg white mixture to the flour mixture and mix until blended. Stir in the chocolate chips and almonds. Spread the batter in the prepared baking pan.
Spread the macaroon topping over the brownie batter. Bake 25 to 30 minutes. Let cool on a wire rack. Drizzle with the melted chocolate chips.
Source: Gourmet Magazine
3 1/2 cups cranberries, chopped
1 1/2 cups sugar
1 1/2 cup flour
1/4 tsp. salt
3 tbsp. water
3 tbsp. melted butter or margarine
1 9-inch pie crust and one crust for top
Mix all ingredients, then add to pie crust. Add top crust and prick with fork. Preheat oven to 450 degrees F and bake pie 10 minutes. Lower temperature to 350 degrees and bake 40 minutes more.