Prep 10 mins
Cook 0 mins
Found this one in Self magazine, February 2008. Use it in muffin recipes, etc., replacing up to 2/3 of the fat. Wanted to try it so posted it here.
- Boil sweet potato and carrots in a medium pot of cold water for about 20 minutes, until they're tender. Drain and blend in food processor with 2-3 tbsp of water. Puree until smooth.
This is great! Not only for a fat substitute but as an addition to my puppies' dinner bowl! Thanks, Cleoppa! Made for PAC Spring 2011.