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.
Ingredients: 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
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: Calories:16 Cholesterol:0 mg Protein:0 g Sodium:0 mg Carbohydrates:3 g Total Fat:0 g
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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV