Homemade Prune Puree

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Title: Homemade Prune Puree
Yield: 1 Servings


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 adritter@legend.sat.txdirect.net on
Nov 24, 1997