"Homemade" version of Wonderslim...I think it works Much better than plain applesauce for a fat substitute. I use it in our whole grain breads, waffles, pancakes, muffins, and cookies:

1. Cover prunes with water and bring to a boil. Cool.

2. Blend prunes, water, lecithin, and citric acid in blender 'til smooth. 3. Pour in clean quart jar and refrigerate. Should keep up to 30 days. Can be frozen. Use as a fat and egg substitute for cooking, baking and salad dressings. According to the directions on the jar of the commercial Wonderslim, 1/4 C of WonderSlim replaces 1/2 C of butter, oil or margarine. Personally, I use whatever seems to make my recipe look and/or "feel" right

Fatfree Digest V96 #51

From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.