Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | (8 ounces) pittted prunes |
| 6 tablespoons | Hot water |
Prune puree: Combine 1⅓ cups (8 ounces) pittted prunes and 6 tablespoons hot water in container of food processor; puree until smooth. Makes 1 cup.
Keep refrigerated for up to 2 months in a tightly sealed container. Or use fat-free prepared prune butter (lekvar, Wonderslim, Lighter Bake, etc.) available in the jam and jelly or baking section in some supermarkets. Or, you can use prune baby food; use ½ cup prune baby food and decrease the water to ¾ cup (in Devil's VLF cake).
⅔ c (4 oz) plus 3 T. water = ½ cup puree Posted to fatfree digest V97 #039 by music_class@... (Katja) on Mar 27, 1997