Weight Manager

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

To continue reading this entire article you must be a paid subscriber.

Subscribe to Environmental Nutrition

Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.

Already subscribe but haven't registered for all the benefits of the website? Click here.

Subscriber Log In

Forgot your password? Click Here.