Prune Puree and Prune Butter
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 y...
Ingredients
- 3ozpitted prunes (about 1/2 c)
- 1cup water or fruit juice
- 2tsp lecithin granules
- 8ozpitted prunes
Directions
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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 jui
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Thes wonderful fat substitutes also add fiber and nutrients to cakes, muffins, cookies, and other sweet treats." * PRUNE PUREE: Place all in
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Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator
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PRUNE BUTTER: Place all ingredients in a food processor, and process at high speed until the mixture is a smooth paste
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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
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Source: "Secrets of Fat-Free Baking" by Sandra Woodruff, RD * The book contains detailed guidelines on how much to substitute in what situat
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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
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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