Instructions: To make the cookies: In a small bowl, combine the flour, cocoa, and salt; set aside.

In a large bowl, beat together the sugar, light butter, fat-free cream cheese, 1 egg white, nonfat milk, and vanilla. Add the flour mixture and blend well. Chill dough at least 30 minutes, or until firm enough to handle.

Preheat the oven to 350 degrees F. Lightly coat two baking sheets with nonstick vegetable-oil spray. Shape the dough into 1-inch balls. Dip each ball into the remaining egg white and roll in pecans to coat. Place on prepared baking sheet and gently flatten.

Bake 10 to 12 minutes. Let cookies cool on baking sheets for 2 minutes and then carefully remove to wire racks to cool completely.

To make the caramel topping: In a small saucepan, combine caramels and evaporated skim milk. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Drizzle caramel topping over cooled cookies.

NOTES : By Helen Tribole Healthy Homestyle Desserts: 150 Fabulous Treats

These fancy caramel-topped cookies are absolutely delicious.

How fat and calories were lowered:
* Replaced butter with a combination of light butter and fat-free cream

cheese

* Reduced amount of pecans

* Eliminated chocolate chips

* Used fewer caramels

* Replaced heavy cream with evaporated skim milk

(per cookie)

Calories: before 160, after 86

Fat (grams): before 10, after 4

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