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Prune Puree

Categories:
cakes & frostings

8 ounces pitted prunes
6 tablespoons hot water.

Making prune puree is quick and easy: Puree 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot water in food processor until smooth. To store, cover and refrigerate for up to one month.

Makes 1 cup.

Prunes are packed with important nutrients like potassium, vitamin A and iron, and are a good source of dietary fiber. Research has found that prunes also contain phytochemicals, substances found in fruits and vegetables, which are linked to reducing the risk of certain types of cancer and heart disease.

Prune puree can replace almost all of the butter, shortening or oil in cakes, cookies, quickbreads, brownies and muffins by 50 to 90 percent.

Look for prepared fruit puree fat replacement with prunes in the cooking oil or baking ingredients section of the supermarket.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 1 serving

Preparation Time: 0:00




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