INGREDIENTS

INSTRUCTIONS

"Prune Puree and Prune Butter allow you to make moist and flavorful
baked goods with little or no fat.  Thes wonderful fat substitutes
also add fiber and nutrients to cakes, muffins, cookies, and other
sweet treats." *  PRUNE PUREE:  Place all ingredients in a blender or
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 c  PRUNE BUTTER:  Place all
ingredients in a food processor, and process at high speed  until the
mixture is a smooth paste. (Note that this mixture is too  thick to be
made in a blender.)  Use immediately, or place in an airtight container
and store for up  to 3 weeks in the refrigerator.  Yield: 1 c  Source:
"Secrets of Fat-Free Baking" by Sandra Woodruff, RD  The book contains
detailed guidelines on how much to substitute in  what situations, but
a general rule would be to replace all of the  fat in a recipe with
half as much Prune Puree or Prune Butter, and if  the recipe is too
dry, add more, up to a 1 to 1 relationship.  The Chef's Comments: "On
another topic, I got a book a while back that  explains a way to cut
almost all of the fat from a recipe. Here are  the two "miracle
substances" that are supposed to be able to pull  this off." - Lisa
From: Lisa Date: 09-08-96 (12:30) The Polka Dot Cottage, a BBS with a
taste of home. 1-973-822-3627  Posted to MC-Recipe Digest V1 #712 by
Lisa Clarke <lisa@gaf.com> on  Aug 1, 97

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”

Nutrition (calculated from recipe ingredients)
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Calories: 612
Calories From Fat: 75
Total Fat: 9.8g
Cholesterol: 0mg
Sodium: 19.9mg
Potassium: 1354.9mg
Carbohydrates: 141.5g
Fiber: 12.2g
Sugar: 27.7g
Protein: 4.6g