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Post by April B. on Mar 3, 2003 14:32:40 GMT -6
Baking: margarine for butter. Omit the butter or oil in baked goods by using fruit purées like applesauce or puréed prunes. The concentration of natural sweetness will retain water moisture during the cooking process. Replacing some of the butter with applesauce - this technique adds moisture, not fat. You can substitute commercially prepared pureed prune baby food of prune butter (found in jam & jelly of baking section of your supermarket for the prune puree). Or make your own using this recipe: Prune butter: Combine: 1/3 c pitted prunes 1 teas sugar 2 teas light-colored corn syrup in a food processor; 5 seconds.With processor on, slowly add 2 tablespoons water thru food chute;process untill mix is smooth, scraping sides of bowl frequently. Replace sugar with Splenda. Using fat-free egg substitute instead of whole eggs. Adding cocoa powder to enrich the chocolate flavor. Chopping the nuts into small pieces (you need less that way). Coating the pan with cooking spray instead of butter. ;D ;D ;D ;D ;D ;D
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