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