A recipe for Prune Puree and Prune Butter. Follow the simple recipe instructions for Prune Puree and Prune Butter shared by other home cooking experts.
Ingredients
3 oz. Pitted prunes (about 1/2 c)1 c. Water or fruit juice
2 Tsp. Lecithin granules
8 oz. Pitted prunes (about 1 1/3 c)
6 Tbs. Water or fruit juice
Directions
Prune Puree and Prune Butter allow you to make moist and flavorful baked goods with little or no fat. These 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
