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. “