| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 1/3 | c | 8 ounces pittted prunes |
| 6 | T | Hot water |
INSTRUCTIONS
Prune puree: Combine 1 1/3 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 1/2 cup prune baby food and decrease the water to 3/4 cup (in Devil's VLF cake). 2/3 c (4 oz) plus 3 T. water = 1/2 cup puree Posted to fatfree digest V97 #039 by music_class@earthlink.net (Katja) on Mar 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 2.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g