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Prune Puree for Low Fat Baking

I found some information at an extension site about using prune puree in place of butter in baking. You use it along with margarine to replace butter in some baked goods.


Prune Puree


  • 1 1/3 cups (8 ounces) pitted prunes
  • 6 Tbsp cold water


Combine pitted prunes and water in food processor. Pulse on and off until prunes are finely chopped. Makes 1 cup. Another option is to make prune butter by blending 1 pound of prunes with 1 cup of hot water.

Using the Puree:

Use prune puree in baked products to replace up to 1/2 the fat without flavor or texture being compromised according to researchers at Pennsylvania State University. Other fat substitutes that you may want to try are apple butter, applesauce, bananas and yogurt.

Carrot-Raisin Bars


  • 1/3 cup Sugar
  • 2 Tbsp margarine, softened
  • 2 Tbsp prune puree
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 cup water
  • 3/4 cup flour
  • 1 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup quick-cooking rolled oats
  • 1/4 cup raisins, chopped

  • 1/2 cup carrot, shredded


  1. Preheat oven to 350 degrees F.
  2. Spray an 8-inch by 8-inch pan with cooking spray.
  3. Beat sugar, margarine and prune puree with an electric mixer at medium speed until well blended, about 2 minutes. Add egg and vanilla. Beat well. Mix in water.
  4. Mix flour, baking powder, cinnamon and salt. Add to egg mixture. Mix until blended.
  5. Mix in oats, raisins and carrot.
  6. Spread dough in pan.
  7. Bake until toothpick inserted into center comes out clean, about 25 minutes.

Makes 24 bars. Approx. 60 calories per bar.

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