California Fig Puree - How to Use dried figs as a fat replacer
When using pureed dried fruits to replace or reduce shortening or oil in baking, remember not to overmix or overbake.
Purees should be prepared in a food processor, and the sugar in the recipe should be reduced by at least one-third.
As a general rule, use only half of the normal amount of shortening, margarine, butter or oil. For example, if 1 cup of margarine is called for, use only 1/2 cup. Replace the fat omitted with 1/2 that amount of puree. For example, if 1/2 cup is omitted, replace with 1/4 cup fruit puree.
California Fig Puree
2 cups dried California figs
3/4 cup water
2 teaspoon vanilla
Puree figs, water and vanilla in blender or food processor.
Makes about 1 1/2 cups
Source: California Fig Advisory Board
When using pureed dried fruits to replace or reduce shortening or oil in baking, remember not to overmix or overbake.
Purees should be prepared in a food processor, and the sugar in the recipe should be reduced by at least one-third.
As a general rule, use only half of the normal amount of shortening, margarine, butter or oil. For example, if 1 cup of margarine is called for, use only 1/2 cup. Replace the fat omitted with 1/2 that amount of puree. For example, if 1/2 cup is omitted, replace with 1/4 cup fruit puree.
California Fig Puree
2 cups dried California figs
3/4 cup water
2 teaspoon vanilla
Puree figs, water and vanilla in blender or food processor.
Makes about 1 1/2 cups
Source: California Fig Advisory Board
MsgID: 3125788
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Figs (20)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Figs (20)
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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