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	<title>A Healthy Kitchen &#187; healthy substitution</title>
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		<title>How to Make Prune Puree</title>
		<link>http://ahealthykitchen.com/tips-techniques/substitution-solutions/how-to-make-prune-puree/</link>
		<comments>http://ahealthykitchen.com/tips-techniques/substitution-solutions/how-to-make-prune-puree/#comments</comments>
		<pubDate>Thu, 24 Sep 2009 20:08:31 +0000</pubDate>
		<dc:creator>Lesli</dc:creator>
				<category><![CDATA[Substitution Solutions]]></category>
		<category><![CDATA[fat free baking]]></category>
		<category><![CDATA[healthy substitution]]></category>
		<category><![CDATA[how to make prune puree]]></category>
		<category><![CDATA[low fat baking]]></category>
		<category><![CDATA[prune puree]]></category>
		<category><![CDATA[remove the fat]]></category>
		<category><![CDATA[techniques]]></category>
		<category><![CDATA[tips]]></category>

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		<description><![CDATA[Prune puree is a great replacement ingredient for fat in baked goods because it actually stabilizes the batter, much the same way fat does, but without adding fat to your diet.Â  And you know fat makes you fat! Here&#8217;s the easy solution&#8211; Combine 1-1/3 cups (8 oz.) pitted prunes and 6 T water in container [...]]]></description>
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