Preheat oven to 180ºC . Line dozen 2- 2 cm muffin cups with paper liners. In food processor, puree prunes and half cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and half cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about two third full. Bake 10 to dozen minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar. Weight Watcher Exchanges: half Bread, 80 Optional Calories. Nutritional Analysis per serving: 122 calories, 3 g. protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol. Calories from fat: 7% Original recipe from Weight Watchers magazine, March 1993. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]