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| 3 x ca. 30 g | Pitted prunes (about 1/2 cup) |
| 1 Tasse | Water or fruit juice |
| 2 Teelöffel | Lecithin granules (found in Hfs) |
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from _Secrets of Fat-Free Baking_ by Sandra Woodward
Place all ingredients in a blender for food processor, and process at high speed until the mixture is smooth.
Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator.
*Note - Works well as a fat sub in all baked goods. Fat is replaced by half as much of the puree, oil is replaced by 3/4 as much of the puree. "Wonderslim" (found in supermarkets) is interchangeable with Prune Puree. (Personally, I like to use "Lighter Bake", another prune based sub.)
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