Wednesday, December 24, 2008

Pureed Fat Replacement

Older fruit may be pureed and used in place of part of the fat in baked goods. The fruit will help provide moisture to the recipe, but since pureed fruit does not melt, it will not act the same way as fat in baking, and the final product will be changed. Do not replace all fat with pureed fruit. Begin by replacing ¼ to ½ and test the quality of the product. A good rule of thumb is to maintain at least 1 tablespoon of fat per cup of flour used in the recipe. The rest of the original fat in the recipe may be substituted with fruit. Since fruit is sweet and moist the final baking time may need to be increased to compensate for extra moisture.

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 79. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

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