Homemade Prune Puree
3 oz Pitted prunes (about 1/2
1 c Water or fruit juice
2 ts Lecithin granules (found in
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 email@example.com on
Nov 24, 1997