Ingredients

• 1/2 cup moist prunes (recommended: Sunsweet)
• 1/3 cup unsweetened organic applesauce (recommended: Santa Cruz)
• 1 (19.5-ounce) box brownie mix (recommended: Betty Crocker)
• 2 egg whites
• 1/3 cup oil
• 1/4 cup raspberry liqueur (recommended: Framboise) or water
• 1/3 cup 100 percent raspberry fruit spread or preserves
• 2 cups frozen raspberries, thawed (recommended: Dole)
• 1 tablespoon honey
• 2 tablespoons raspberry liqueur (recommended: Framboise)
• Fresh raspberries, for garnish
• Fresh mint sprigs, for garnish

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Instructions

1. Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside.
2. In a blender, puree prunes and applesauce. Transfer to a medium mixing bowl. Add the brownie mix, egg whites, oil, and raspberry liqueur or water to mixing bowl. Beat for 1 minute with a wooden spoon until smooth. Transfer to prepared baking pan; set aside.
3. In a small saucepan over medium-high heat, melt the preserves. Drizzle over brownies. Swirl with a table knife.
4. Bake in preheated oven for 30 to 35 minutes. Remove and cool completely before cutting.
5. Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside.
6. To serve, spoon 1 to 2 tablespoons coulis on a plate. Place brownie in center of coulis. Garnish with 3 to 5 fresh raspberries and a fresh mint sprig.