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Fruit Puree Fat Replacement Recipe

2 years ago

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 Fruit Puree Fat Replacement
"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. Home Economics: Per cup, homemade fruit puree fat replacement costs about 50 cents compared to $1 to $2.50 for the commercial product. "
Fruit Puree Fat Replacement Recipe
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Cook Time 15 minutes
Servings
MetricUS Imperial
Ingredients
Cook Time 15 minutes
Servings
MetricUS Imperial
Ingredients
Fruit Puree Fat Replacement Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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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