? cup pitted unsweetened prunes
? cup water
1 cup unsweetened Dutch-process cocoa powder
1 ? cups granulated sugar
� cup olive oil
2 egg whites, lightly beaten
? cup nonfat plain yogurt
1 ? cup sifted cake flour
� teaspoon salt
? teaspoon baking soda
? cup grape-nuts cereal
12 ounces frozen raspberries
3 tablespoon granulated sugar
2 teaspoon arrowroot mixed with 1 tablespoon cold water
9 tablespoons instant nonfat dried milk powder
? cup ice water
3 tablespoons superfine sugar
1 teaspoon light olive oil
1/3 teaspoon vanilla extract
1 envelope unflavored gelatin
3 tablespoons cold water
3 tablespoon boiling water
1 cup strained yogurt � see link
1. Soak the prunes in the water until plumb and soft, about 15 minutes. Puree the prunes and their soaking liquids in a processor until smooth. Add the cocoa and mix.
2. Preheat the oven to 350F.
3. In a large bowl, combine the prune mixture, sugar, oil, egg whites, and yogurt. Mix well.
4. Sift the flour, salt, and baking soda into a medium-sized bowl. Gently mix the liquid mixture into the dry mixture. Fold in the grape-nuts.
5. Line a baking sheet with parchment paper. Spoon the dough into a pastry bag with a large plain tip. Pipe 50 small cookies onto the parchment paper 1 ? inches apart. Bake for 12 minutes.
6. The sauce: Thaw the raspberries in a sieve over a bowl. When they have completely thawed, press through the sieve to yield about � cup raspberry puree. Transfer to a small saucepan on low heat, add the sugar, and stir until dissolved. Bring to a boil, remove from the heat, stir in the arrowroot mixture, return to the heat, and boil until thickened and clear, about 30 seconds. Remove from the heat and let cool.
7. The papufa: In a small mixing bowl, beat the dried milk and ice water with an electric beater for 5 minutes. Gradually beat in the sugar and oil. Add the vanilla and continue beating for 1 minute. In another small bowl, mix the gelatin with the cold water and let sit 3 minutes to soften. Stir in the boiling water until the gelatin is completely dissolved. In a large bowl, combine the milk mixture with the gelatin and strained yogurt.
8. To assemble: Take 2 cookies per serving and cut each one into 3 pieces. Start by pouring a small amount of the papufa in the bottom of a parfait glass and alternate layers of cream with the cookies and the raspberry sauce. Garnish with a mint leaf on top. This can be made several hours before and kept cool in the refrigerator.
The chocolate cookies are made with prunes and cocoa powder. The papufa is a Graham Kerr invention which is a healthy alternative to whipped cream.