Fruit Puree Fat Replacement

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READY IN: 50mins
Recipe by Ian Magary

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.

Ingredients Nutrition


  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. 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.).

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