Posted by: Sylvia | June 12, 2010

Recipes For Low-Fat Replacements

Dr. Neal Pinckney’s Wunderthin (Replaces Fat In Baking Recipes)

  • 12 oz. pitted prunes
  • 3 c. water
  • 3 T. liquid lecithin
  • ¼ t. citric acid powder (or 1 t. lemon juice/2 t. apple cider vinegar)

Bring prunes and water to a boil, then turn off heat and let cool. Blenderize with the lecithin and citric acid and keep in fridge for one month, or freeze for up to six months.

Use one-half the quantity of WunderThin to replace the amount of fat called for in your recipe, but you might add up to the full amount if you find it improves the quality of baking. You will, however, want to reduce the amount of sugar as the prunes are sweet.

Theory, with cookbook, for reversing heart disease.

For another way of reducing the fat, you can also use:

  • ¾ c. applesauce
  • ¼ c. melted butter/cold-pressed vegetable oil

Use this to replace every cup of fat in a cake recipe. This works very well in carrot cakes, which usually call for a huge amount of oil. No-one has ever realized my carrot cakes are ‘low fat’ by comparison, using applesauce instead. This will leave your cakes quite moist and tender.

Vegan Egg Replacement For Cakes And Loaves

For every egg called for, combine:

  • 1 T. flax seed, ground fine
  • 2 T. water

And let sit for 10 minutes before using.

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