Ingredients
2 1/4 cup cake (not self rising) flour
1 tsp baking soda
1 tsp salt
3/4 cup prune puree or prepared
1 prune butter (see below).
2 tbsp butter or margarine
3/4 cup sugar
3/4 cup light-brown sugar, packed
1 egg
2 egg whites
2 tsp vanilla extract
1 1/4 cup semi-sweet choc. chips
Directions
Heat oven to 375 f. Coat baking sheets with non-stick cooking spray.
In medium bowl, with wire whisk, combine cake flour, baking soda, and
salt; set aside. In a large bowl, with electric mixer on medium
speed, beat together prune puree, butter, sugar, brown sugar, egg,
egg whites and vanilla 2 minutes or until creamy and light. With
mixer on low speed, beat in dry ingredients just until incorporated.
By hand, stir in chocolate chips. Drop by rounded tablespoonsful
onto baking sheets; flatten slightly with back of spoon. Bake 10 to
12 minutes, until lightly browned around the edges. Let cookies cool
on pan on wire rack 10 minutes before transferring to wire racks to
cool completely.
PRUNE PUREE: To make 1 cup, combine 1 1/3 cup pitted prunes and 6
tbs. of water in container of food processor. Pulse on and off until
prunes are very finely chopped. Measure out 3/4 c. puree and set
aside (the remaining 1/4 c. puree can be used as a spread in place of
butter or fruit preserves.)
Servings: 40 cookies
Chocolate-Chip Cookies (Low Fat) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Diet; Healthy
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into ancient history, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. In practice though, sadly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Continuing our culinary historical journey, we have a couple of interesting cookery books from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the wealthy. Over the succeeding few centuries, the rich families of the West tried to serve the best banquets, and as a result the best cooks and their recipes became highly prized. Notwithstanding that, it was during the 1800s that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, cooking publications were increasing in popularity due to increased literacy, people having increased free time and disposable income. The TV revolution brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chocolate Chip Cookies (Low Fat) recipe.
