Homemade prune puree

Yield: 1 Servings

Measure Ingredient
3 ounces Pitted prunes (about 1/2 cup)
1 cup Water or fruit juice
2 teaspoons Lecithin granules (found in HFS)

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

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