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Last Updated: Aug 15th, 2011 - 08:44:35

Prune Puree (Fat Substitute for Baking)
By Sandra Woodruff
Aug 13, 2011, 13:15

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Makes about 1 1/2 cups

1/2 cup (3 ounces) pitted prunes (dried plums)
1 cup water

Place the ingredients in a blender and blend until smooth. Use immediately or store for up to one week in the refrigerator. Replace a given amount of butter, margarine, or shortening in a recipe with 1/2 as much Prune Puree or replace a given amount of oil with 3/4 as much Prune Puree. For instance, replace 1/2 cup of butter with 1/4 cup Prune Puree or replace 1/2 cup of oil with 6 tablespoons Prune Puree.

  • Prunes are rich in dietary fiber and have a high moisture holding capacity, which makes them a good fat substitute for use in baked goods like muffins, quick breads, cakes, and cookies.
  • When trimming fat from baked goods, keep in mind that fat adds tenderness, color, volume, and richness so trimming too much fat can result in a product that is pale, dense, tough, and unappealing. To avoid these problems, start by trimming one-fourth of the fat from a recipe. Evaluate the results, and then trim a bit more the next time you make the recipe if desired. Often, you can trim half the fat from a recipe with good results.

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