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Fruit Puree Fat ReplacementThere 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 Replacement2 each pears, medium, ripe but firm, well washed2 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 Courtesy of FitnessandFreebies.com Back to Previous Page
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