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    You are in: Home / Recipes / Fruit Puree Fat Replacement Recipe
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    Fruit Puree Fat Replacement

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Ian Magary's Note:

    Retreived from a health and fitness website. It's supposed to work the same as Sunsweet "Lighter Bake" Oil & Butter Replacement: Making Your Own Fruit Puree The secret to fruit puree fat replacement -- the ingredient that makes low-fat cakes and cookies extra-rich and tender -- is lecithin. Lecithin is a naturally occurring substance found in corn, soybeans and egg yolks. Used as a commercial emulsifier and texture enhancer, it is a tremendous aid in creating healthful homemade baked goods. Look for granulated lecithin in health-food stores; keep it in the refrigerator. Per cup, homemade fruit puree fat replacement costs about 50 cents compared to $1.50 to $3.00 for the commercial product.

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    1. 1
      Cut fruit into eighths (do not core); place in a heavy medium saucepan. Add water, lemon juice and lecithin and bring to a simmer. Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35 to 45 minutes. Let cool slightly.
    2. 2
      Press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (It will have an applesauce-like texture.) Let cool completely. (The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.).

    Ratings & Reviews:


    Nutritional Facts for Fruit Puree Fat Replacement

    Serving Size: 1 (1017 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 339.7
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 9.7 mg
    Total Carbohydrate 90.7 g
    Dietary Fiber 16.9 g
    Sugars 61.5 g
    Protein 2.0 g

    The following items or measurements are not included:

    lecithin granules

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