Fruit Puree Fat Replacement
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There are commercial fruit puree-fat replacement products on the market. Smuckers and Sunkist each make them. In the case of Sunkist, the product includes a mix of pureed plum and apple as well as pectin (a natural thickener), dextrose (a natural sweetener), and maltodextrin (a complex carbohydrate made from corn starch and used as a fat replacer). Basically, it is a jam, but augmented to help produce certain results. In the case of these products, the instructions specify adding half as much puree as the amount of fat called for (so 1/2 cup of puree instead of 1 cup of oil). You might want to use that as a guide. |
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 to $2.50 for the
commercial product.
Notes on Using Fruit Puree
Fat plays a role in determining the shape and texture of a
finished cookie - butter in cookies causes them to spread,
producing crispness; cookies with vegetable shortening do
not spread, and are more cake-like. You won't be able to
produce a crisp cookie with a fruit puree. Why not
use a half a cup of applesauce and 2 tablespoons of oil in your
cookie recipe and see how it turns out? That's almost 1,600
calories fewer than the recipe started with.
Fat has a lot to do with carrying the flavor and nutrients in baking, so you should not do away with it entirely, or you'll just lose a lot of the flavor.
You might have more success (and be more satisfied) with cakes and muffins made with fruit purees, than cookies.
Fruit Puree Fat Replacement
2 each pears, medium, ripe but firm, well washed
2 each whole apples, well washed
3/4 cup water
1 tablespoon fresh lemon juice
1 tablespoon lecithin granules
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.
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.)
Number of Servings: 28
Nutrition information per serving:
Calories: 16
Cholesterol: 0 mg
Protein: 0 g
Sodium: 0 mg
Carbohydrates: 3 g
Total Fat: 0 g
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