April 1997 Issue
Prune the Fat With Fruit Purees
Perhaps you've noticed some commercial cake mixes now give the option of substituting applesauce for most of the oil they call for, as a way of adding moisture and texture without adding fat. You can use the same technique to fudge on fat in your own home-baked goodies. By using fruit purees, you can reduce the fat in baked goods by 50% to 90% and cut calories by 10% to 30%. Simply substitute
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