I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm having one problem with it: upon baking, the outside of the cookie everywhere except where it contacts the bottom cooks into a sort of skin which seems to keep moisture on the interior from cooking out, so the inside of the cookie stays much more moist than I would like. The recipe actually uses cabbage which has been ground to a rice consistency and wrung out as its base. The recipe for the batter in a batch size that made three pancakes and five large scones was:   Cabbage prepared thusly, between 1/4 and 1/3 large head, 4 egg whites, 1/3 cup pumpkin puree, 1/3 cup almond milk, Just over 1 tsp glucomannan, 2 tbsp water, Spices and extracts, Stevia/erythritol blend for sweetness   To bake the cookies, I put "blobs" of them(~3-4 tbsp each I think) on parchment paper which had been sprayed with cooking spray, preheated an oven to 410 F, then lowered the heat to 375 once the tray was in the oven. I left it like this for ~30 minutes before lowering the heat to 270, then after another 15 minutes lowered it to 230, and they cooked for one hour in total. So back to my question: how can I cook out more moisture from the interior of the cookies? Would I want to skip the higher-temp. earlier stage, or maybe go for even more of a low-temp long-time method? Would puncturing them like with a fork after they're part-way cooked help? Maybe adding baking powder to the recipe? Or would reducing the liquid used in the recipe achieve this? 
There are two things you can do to make the mousse stiffer:    Reduce the water from the fruit. So use some kind of concentrate instead of the pure fruit. For example, you could cook down a syrup or jam and add it to the mousse. Or see if dehydrating juice gets you somewhere.  Use more fat. Instead of whipping cream at 30 to 35% fat, you could use double-cream at 45%, or a mix of cream and mascarpone. Or fold whipped cream (for aeration) and some cooked down passion fruit into something even stiffer. Maybe base it off a whipped white chocolate ganache.   