Prune Puree

Prep: 10 minutes

Serves:Makes about 3 1/2 cups

By Mary McDougall
So many people have written to me about not being able to purchase a good fat replacer, or even if they can find one, it can be very expensive. I used Wonderslim Fat Replacer for years (and you will see references to it in many of my recipes). When they stopped making that product, I switched to Sunsweet Lighter Bake and used that as the fat replacer in many of my recipes. Both of these products are very similar, basically made from dried plums and water. I discovered it is so easy to just make your own fat replacer at home that you will never go out looking for a product you can buy again.


  • 2 cups dried pitted plums (prunes)
  • warm water


In a glass 4 cup measuring container, add 2 cups of dried plums/prunes, up to the 2 cup line. Do not remove them. Add warm water up to the 4 cup line. Let rest for 3-5 minutes. Place the water containing the plums/prunes into a high speed blender or a food processor. (If you do not have a large food processor, this will have to be done in batches.) Process until the mixture is the consistency of applesauce. Cover and refrigerate until ready to use.

Hints: This will keep in the refrigerator for about 2 weeks, but I like to freeze it in smaller amounts that I know I am going to use in future recipes, maybe 1/2 cup amounts. It will keep for at least a year in the freezer, just remember to thaw in plenty of time to use in your recipe. I use this in brownies, pancakes, muffins, etc., wherever you need a good substitute for fat in baked goods.