Christian Chefs International
Fruit Puree Fat Replacement
Author: Tavolo Healthy Kitchen

Estimated Cooking Time: 15 min.

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. Home Economics: Per cup, homemade fruit puree fat replacement costs about 50 cents compared to $1 to $2.50 for the commercial product.

2 each pears, medium, ripe but firm, well washed
2 each whole apples, well washed
3/4 cup (177.45ml) water
1 tablespoon (14.79ml) fresh lemon juice
1 tablespoon (14.79ml) lecithin granules

Preparation Steps:

1. 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.

2. 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

Per Serving:
Cholesterol:0 mg
Protein:0 g
Sodium:0 mg
Carbohydrates:3 g
Total Fat:0 g

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