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Many cooks have a goal of cutting the fat in their cooking.  Did you know you can substitute much of the shortening in many baked goods.  Try unsweetened applesauce, ripe mashed banana, or prune puree.  Most baked goods won't suffer from a substitute of about half the shortening with one of these pureed fruits; some of them you can substitute all of the shortening.  You just have to try it and see.  The only loss is usually some crispness, for instance in cookies, and of course you cannot substitute in pie crust that I know of.

Prune Puree

1 1/3 C. pitted prunes (8 oz.)
6 Tbsp. water
Place in a food processor or blender, and pulse on and off until the prunes are completely pureed. 

For a thicker prune butter, which can also be used as a spread, use a pound of pitted prunes and 1 cup of very hot water. Note that prunes are so high in natural sugar, they need no further sweetening.

 

 

 

 

 

 

 

 

 

 

 

 

 

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