3 oz Pitted prunes (about 1/2 c)
1 c Water or fruit juice
2 ts Lecithin granules
8 oz Pitted prunes
-(about 1 1/3 c) 6 tb Water or fruit juice
“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. 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. 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