| 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
A Message from our Provider:
“People disappoint. God doesn’t.”