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
We can trace the history of meal recipes far back into history, at least as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, mostly, these old cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe in existence, according to academics are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, we find two interesting books which date from the 14th Century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the curry that appears on menues today, but instead descriptions of the types of food enjoyed by the rich people of that period. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from Arab countries, including basil and rosemary. The introduction of these new herbs and spices caused an outbreak in publications on food, some of which are kept safe in academic collections. For the next few years, the powerful and rich houses competed with each other to serve the most exotic meals, and as a consequence, the best cooks and their collection of recipes were at a premium. Even so, it wasn`t until the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down recipes to help cooks of their time. The introduction of the TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Chocolate Chip Cookies (Low Fat) recipe.
