Professional chef Akasha Richmond shows how to remove half the fat from desserts without sacrificing taste.
- Use pureed prunes as a replacement for butter or oil. Prunes have no fat, while butter has about 11 grams of fat.
- Use dried, pitted prunes, simmer them in water, then puree them until the mixture is the consistency of baby food. This is your prune puree.
- Prunes are actually dried plums.
- You can use the prune puree as a substitute with boxed-mix recipes. It won't work for white or yellow cakes because it changes the color of the cake.
- If a recipe calls for a half cup of oil, use two tablespoons of oil and 1/4 cup prune puree.
Prune-the-Fat Brownies
Ingredients:
1/4 cup prune puree
2 large eggs
2 Tbs. unsweetened chocolate, melted
2 Tbs. unsalted butter (instead of eight tablespoons)
1 tsp. vanilla extract
1-1/4 all-purpose flour
1-1/3 cup granulated sugar
3/4 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
chocolate chips to taste (optional)
walnuts to taste (optional)
Preparation:
Combine the puree, eggs, chocolate, butter and vanilla in a medium-size bowl. In a slightly larger bowl, combine the flour, sugar, cocoa powder, baking soda and powder and salt.
Add wet ingredients into the bowl containing the dry ingredients. Mix well. Pour into a 9 x 13-inch baking pan. Add chocolate chips and/or walnuts, if you prefer, then bake at 350 degrees for 18 to 20 minutes.
Resources The Art of Tofu: Celebrated Vegetarian Recipes from Around the World, Vol. 1
by Akasha Richmond
Morinaga Publications, 1997
Order this title from Amazon.com.
Guests Akasha Richmond
Author / Healthy Chef / Owner Akasha's Visionary Cusine
Los Angeles, CA
Phone: 323-939-1099
E-mail:
chefakasha@aol.com
Website:
www.chefakasha.com Also in this Episode
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