4 oz. unsweetened chocolate
1/2 c. prune puree or prepared prune butter
3 lg. egg whites
1 c. sugar
1 tsp. salt
1 tsp. vanilla
1/2 c. flour
1/4 c. chopped walnuts

Preheat oven to 350 degrees. Coat an 8-inch square baking pan with vegetable cooking spray; set aside. Cut chocolate into 1 inch pieces and place in heat-proof bowl. Set over low heat in small skillet containing 1/2 inch simmering water. Stir occasionally just until chocolate is melted. Remove from heat; set aside.

In mixer bowl combine all ingredients except flour and walnuts; beat to blend thoroughly. Mix in flour. Spread batter in prepared pan; sprinkle with walnuts. Bake about 30 minutes until springy to the touch about 2 inches around edges. Cool on rack. Cut into 1 1/2 inch squares. Makes 3 dozen brownies.

To make 1 cup of puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons water in container of a food processor. Pulse on and off until prunes are finely chopped. Makes 1 cup.

Nutrition per serving: 58 calories; 2 g fat; 10 g carbohydrate; 70 mg sodium; 0 cholesterol; 30 percent of total calories comes from fat.