--------------------------------PRUNE PUREE--------------------------------
3 oz Pitted prunes (about 1/2 c) 2 ts Lecithin granules
1 c Water or fruit juice
--------------------------------PRUNE BUTTER--------------------------------
8 oz Pitted prunes 6 tb Water or fruit juice
-(about 1 1/3 c)
"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
