Homemade prune puree
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Pitted prunes (about 1/2 cup) |
| 1 | cup | Water or fruit juice |
| 2 | teaspoons | Lecithin granules (found in HFS) |
Directions
from _Secrets of Fat-Free Baking_ by Sandra Woodward Place all ingredients in a blender for food processor, and process at high speed until the mixture is smooth.
Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator.
Yield: 1-½ cups
*Note -- Works well as a fat sub in all baked goods. Fat is replaced by half as much of the puree, oil is replaced by ¾ as much of the puree.
"Wonderslim" (found in supermarkets) is interchangeable with Prune Puree.
(Personally, I like to use "Lighter Bake", another prune based sub.) Posted to fatfree digest V97 #275 by adritter@... on Nov 24, 1997