Recipe - Homemade Prune Puree

3 ounce Pitted prunes (about 1/2
cup)
1 cup Water or fruit juice
2 teaspoon Lecithin granules (found in
HFS)

from _Secrets of FatFree Baking_ by Sandra Woodward

Place all ingredients in a blender for 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.

Yield: 1One half cups

*Note Works well as a fat sub in all baked goods. Fat is replaced by
half as much of the puree, oil is replaced by Three fourths as much of the puree.
"Wonderslim" (found in supermarkets) is interchangeable with Prune Puree.
(Personally, I like to use "Lighter Bake", another prune based sub.)

Posted to fatfree digest V97 #275 by adritter@legend.sat.txdirect.net on
Nov 24, 1997