| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 1 | Servings | ||
INGREDIENTS
| 3 | oz | Pitted prunes (about 1/2 cup) |
| 1 | c | Water or fruit juice |
| 2 | ts | Lecithin granules (found in HFS) |
INSTRUCTIONS
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: 1-1/2 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 3/4 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@legend.sat.txdirect.net on Nov 24, 1997
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