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Article: A secret ingredient for low-fat brownies. (includes recipe)(Everyday Low-Fat Cooking)
- Article from:
- Sunset
- Article date:
- October 1, 1996
- Author:
CopyrightCOPYRIGHT 1996 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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"Great brownies - so moist and chocolaty. They have an elusive flavor," said one taster at a low-fat brownie bake-off. "Prunes? You're kidding!"
If you're into low-fat baking, using pureed fruit such as prunes or applesauce to replace fat may not surprise you. But how do various purees measure up?
We tested seven purees in an old-fashioned brownie recipe we'd adjusted to a low-fat format (see how, below). Most contained prunes, which are naturally high in fiber (it traps air, as fat does) as well as sorbitol (a humectant to counteract dryness) and malic acid (a flavor enhancer).
The purees we tested included four all-prune types: Gerber prune baby ...