1/2 c Homemade Wonderslim (or
Prune babyfood) 3 Eggs equivalent of Egg
Substitute 1/2 c Orange juice
4 ts Baking powder
3/4 ts Salt
1/4 c Raisins
1/2 c Chopped nuts
1/2 c Sugar
1/2 c Mashed banana
2 1/2 c Unbleached flour
1 1/2 Mixed candied fruit
Mix flour, sugar, baking powder, salt, raisins, nuts, and candied fruit together. Combine and beat slightly the banana and orange juice; Set aside. Beat eggs into Wonderslim/prunes one at a time. Alternately, add prune/egg mixture and banana/orange mixture to dry ingredients mixed with fruits and nuts. A wooden “fork” works well for the mixing. Pack into 9X5X3 loaf pan lightly sprayed with Pam and lined with wax paper. Bake at 350o for 1 hr. or until done. Cool 20 min. before removing wax paper and turning out on a rack. Cool before icing. Icing: Mix powdered sugar into an egg white until smooth and easily spreadable. You want a thin icing. If you get it too thick, add a little skim milk. Dot icing with cut up candied (glace’) cherries as desired. After frosting is firm, wrap in aluminum foil and refrigerate. Improves with freezing. Notes: I usually double or triple the recipe. Otherwise, you’ll have leftover icing (which is also good on cookies). You can divide the dough out into smaller pans; makes nice gifts. I have modified the original posted recipe for Homemade Wonderslim by decreasing the lecithin: 3 c. water 1 12 oz. pk. prunes (cut-up type) 1 T.
unbleached lecithin 1/4 tsp. citric acid Cover prunes with water and bring to a boil. Cool. Blend prunes, water, lecithin, and citric acid in blender until smooth. Pour in clean quart jar and refrigerate. Keeps up to 30 days. I pour mine into old jelly jars and freeze them. I use 1:1 amounts when substituting for oleo in recipes. Posted by BETTE IDE <IDE@UWYO.EDU>to Fatfree Digest [Volume 13 Issue 18] Dec. 18, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?