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Proportions for prunes as replacement for butter

l
lovessushi Dec 20, 2008 03:00 PM

Want to try replacing butter in oatmeal cookies with prune puree - could anyone suggest proprtions? Thanks!

  1. MSK Dec 21, 2008 05:31 PM

    I've had very good success from Sandra Woodruff's Secrets of Fat Free Baking (no idea if it's still in print?)

    As per her instructions:
    "The fat in baked goods can be replaced by half as much prune puree. When using Prune Butter, replace with an equal amount..

    To give your cookies the best texture, replace one-half to 3/4 the fat with Prune puree. Before baking, flatten the cookies slightly to aid spreading.Cook at the same temp. and time as recipe calls for."

    Cake, Muffin and Quick Bread recipes have different instructions/proportions.

    Prune Puree:

    3 oz pitted prunes (1/2 c)
    1 c water
    2 t lecithin (helps improve texture)

    Prune Butter:
    8 oz pitted prunes (1 1/3 C)
    6 t water

    She's got an Oatmeal cookie recipe in here if you wish

    1. Caitlin McGrath Dec 20, 2008 04:22 PM

      For cookies, I think it works best to replace no more than half the butter with fruit substitutes, so that's what I'd suggest. Two things to bear in mind: First, don't use prune puree in your oatmeal cookies unless you want them to taste strongly of prunes; use unsweetened applesauce, instead (prunes work better with strong flavors like chocolate). Second, using these substitutions generally results in a caky texture.

      1 Reply
      1. re: Caitlin McGrath
        l
        lovessushi Dec 21, 2008 05:10 PM

        Thank you!

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