Fruit Puree Fat Replacement |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
2 pears, medium, ripe but firm, well washed |
2 whole apples, well washed |
3/4 cup water |
1 tablespoon fresh lemon juice |
1 tablespoon lecithin granules |
Directions:
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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