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 unhealthy fats to your diet.
Here’s the easy solution–
- Combine 1-1/3 cups (8 oz.) pitted prunes and 6 T water in container of food processor.
- Pulse on and off until prunes are finely chopped.
Makes 1 cup.
This mixture can be used as a substitute for fat in baking – use 1 T puree for 1 T fat. Stores very well in refrigerator.
Note: You can play with the water amounts a little bit. For instance, if you want chewier brownies, make your puree a bit thicker. Have fun