2 cups cake flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups packed brown sugar

2 eggs

1 egg white

1 cup prune puree — see note

3/4 cup nonfat milk

4 teaspoons vanilla

1 cup boiling water

2 tablespoons instant espresso coffee powder

2 teaspoons baking soda

2 cups frozen pitted unsweetened dark sweet

cherries coarsely chopped — thawed and well drained 1/2 cup chopped toasted walnuts

Powdered sugar — for dusting (optional) Additional cherries (fresh or frozen) — and 1 sprig mint — for garnish

Directions

* Heat oven to 350 degrees.
Coat a 3- to 4-quart bundt or other tube p an with vegetable cooking spray.
Into large bowl sift flour, cocoa, baking pow der and salt; mix in brown sugar.
In another bowl whisk eggs with prune puree, milk and vanilla.

* Pour boiling water into measuring cup; stir in espresso powder and b aking soda.
Stir egg and water mixtures into flour mixture; mix just until blen ded.
Pour half the batter into pan; sprinkle cherries and walnuts evenly over batter.

Pour in remaining batter.

* Bake in center of oven about 45 minutes until pick inserted into cak e comes out clean.
Cool in pan on rack 15 minutes; invert onto rack, remove pa n and cool completely.
Dust with powdered sugar; place on serving plate.
Fill cake center with additional cherries and garnish with mint.

Prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot wa ter in container of food processor.
Pulse on and off until prunes are finely c hopped.
Makes about 1 cup.

YIELD: 16 servings

Nutritional Information Per Serving: 221 calories; 4 g fat; 27 mg cholesterol; 201 mg

sodium; 43 g carboh ydrate; 1 g fiber; 5 g protein.

All ingredients are available for a fraction of the cost when purchased in the bulk section of your supermarket or food co-op.
A flavorful sensation when adde d to reduced fat sour cream or yogurt.

SOURCE: CALIFORNIA PRUNE BOARD

3 ounces carrots

1 cup cooked chicken — meat

1 garlic clove, crushed

1/2 teaspoon dried tarragon or thyme

1 egg yolk

1/4 cup slivered almonds — chopped

salt pepper Stir- Fried Vegetable 1 celery stalk

2 scallions trimmed

1 teaspoon oil

8 baby corn cobs

10 snow peas

2 teaspoons balsamic vinegar

salt pepper

Cooked potatoes and cooked chicken are combined to make tasty rissoles rolled in chopped almonds.
Serve with stir- fried vegatables

Coarsely grate the boiled potatoes and raw carrots into a bowl. Finely chop or grind the chicken.
Add to the vegatables with the garlic, tarragon or thyme, salt and pepper.

Add the egg yolk or beaten egg to bind the ingredients together. Divide the mixture in half and shape into two large ovals.

Roll each rissole in the chopped almonds until evenly coated.

Place the rissoles in a greased baking dish.
Bake in a preheted oven, 400 F, about 20 minutes, or umtil lightly browned. Alternatively, heat a little in a skillet and fry the rissoles until browned all over and cooked through.

While the rissoles bake, prepare the stir- fried vegetables.
Cut the celery and scallions into thin diagonal slices.
Heat the oil in a skillet.
Add the vegetables and stir- fry over high heat 1 to 2 minutes.
Add the corn cobs and snowpeas and cook 2 minutes longer. Finally.
stir in the balsamic vinegar and seasson with salt and pepper to taste.

Spoon the stir-fried vegetables onto the serving plate and serve the rissoles beside then.
Serve at once

Formated by Iara 8/98

5 md Carrots

1/3 c Tahini

1 tb Miso, white

1/4 ts Celery seeds

1 Garlic clove, pressed

pn Cayenne pepper, optional Extract juice from carrots and reserve 2/3 cup juice and 1 cup pulp.
Whisk together carrot juice and tahini until well blended.
Mix together in pulp and remaining ingredients.
Spread generously on whole grain toast and top with lettuce.
Per serving (spread only): 257 cal; 5 g prot; 207 mg sod; 12 g carb; 11 g fat; 0 mg chol; 126 mg calcium Vegetarian Gourmet, Summer 1993/MM by DEEANNE