Instructions: Todays recipe is for another food which can be used as a fat substitute in baking. Up until now, we have used applesauce on a 1 to 1 ratio. Pureed beans can also be used, with wonderful results in baking. You can purchase the beans already cooked, and puree them in small amounts or you can cook a pound of beans yourself, and freeze the portions for later use.

The way I make puree is to cook a pound of beans in water till VERY soft. Try not to use too much water - you want to have as little as possible left when the beans are cooked. Do not add salt or oil to your beans. 1/12 of a pound of pureed, cooked beans only contains 53 calories and a trace of fat! This is wonderful for folks who are watching their sugar intake also, because unlike applesauce, there is no natural sugar in the beans.

Experiment to your hearts content, and then I would love to have feed back from you all with recipes in which you have used bean puree.

Bean Fat Substitute
1 pound White Beans, cooked - pureed
Water - as needed
Using a blender, puree cooked beans until they are a pasty consistency. Use in baking as a substitute for shortening, butter or margarine. Use on a 1 to 1 basis.

Foods that are frozen using beans as a fat substitute are better for freezing also because they do not dry out as much.

Freezing tip: freeze the puree in 1/2 c. portions, and use it as you need it.

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