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PLUM RECIPES: | Sugar Plum Puree | Puree Tips | Lowfat Devils Chocolate Fudge Cake | Lowfat Fudgy Brownies | Lowfat Carrot Cake | Morning Rice Pudding | Banana Bread |

Sugar Plum Puree                                            Print Recipe

1 and 1/3 cups pitted Mount Lassen Farms dried sugar plums
6 tablespoons of water

Remove the pits from the sugar plums by heating the plums in the microwave until they are plump. Be careful not to burn yourself.  The pits remove easily after any type of heating.  Combine the plums and water in a blender. Pulse the blender on and off until the mixture is completely mixed.

1/2 cup of plum puree replaces 1 cup of butter.

Tips for Using Recipes with Plum/Prune Puree

Mix doughs and batters thoroughly but do not overhandle or overbeat. Overbeating produces a rubbery, tough texture.

Place pans in the center of the oven and watch closely, being careful not to overbake. If a baking time range is given, make sure to check baked goods at the lowest point of the range. Check your oven for temperature accuracy.

Plum Puree can be made in advance and stored in a tightly sealed container in the refrigerator for up to two months.

Pruning the Fat in Your Own Recipes

Start by replacing all of the fat (butter, margarine or oil) in the recipe by half the amount of Plum Puree (i.e. 1/2 cup plum puree for 1 cup of butter).

We have found that reducing, not eliminating, fat from some baked goods is the key to a moist, tender product. For example, if you feel your reduced-fat baked goods are too dry, try adding back a little of the fat, a teaspoon at a time.

Low-fat Devils Chocolate Fudge Cake          Print Recipe

1 cup water 
1/2 cup sugar plum puree (see above)
3 large egg whites
1 1/2 teaspoons vanilla
1 cup plus 2 tablespoons flour
1 cup plus 2 tablespoons sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 tsp. salt 

Preheat oven to 350 degrees. 
Coat a 9in. pan with vegetable cooking spray.
Combine water, plum puree, egg whites and vanilla; beat thoroughly.  Add remaining cake ingredients and mix.  Spread batter in pan, and bake 30 minutes.  Spread icing on cool cake.

2 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup low-fat milk 

Combine icing ingredients in a bowl and beat until smooth.

Low-fat Fudgy Brownies                                Print Recipe

4 ounces unsweetened chocolate
1/2 cup plum puree or prepared plum butter
3 large egg whites
1 cup sugar
1 tsp. salt
1 tsp. vanilla
1/2 cup flour
1/4 cup chopped walnuts

Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with vegetable cooking spray; set aside. Cut chocolate into 1-inch pieces and place in heat-proof bowl. Set over low heat in small skillet containing 1/2 inch simmering water. Stir occasionally just until chocolate is melted. Remove from heat; set aside. In mixer bowl combine all ingredients except flour and walnuts; beat to blend thoroughly. Mix in flour. Spread batter in prepared pan; sprinkle with walnuts. Bake about 30 minutes until springy to the touch about 2 inches around edges. Cool on rack. Cut into 1 1/2-inch squares.
Makes 3 dozen brownies.

Lowfat Carrot Cake                                   Print Recipe

4 cups grated carrots (spooned, not packed into cup)
2 cups sugar
1 can (8 ounces) crushed pineapple
1 cup plum puree or prepared plum butter
4 large egg whites
2 tsp. vanilla
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3/4 cup shredded or flaked coconut

Preheat oven to 375 degrees F. Coat a 9x13-inch baking pan with vegetable cooking spray; set aside. In large bowl combine carrots, sugar, pineapple, plum puree or butter, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted into center comes out clean. Cool on rack. Cut into 3-3 1/4-inch squares.
Makes 12 servings.

Morning Rice Pudding                                   Print Recipe

1 1/2 cups instant rice
Egg substitute, to equal 3 large eggs
2 Tbsp sugar
1/8 tsp. salt
1 3/4 cups pitted prunes, quartered
1/2 tsp. each vanilla, ground cinnamon, ground ginger
1/4 cup lowfat granola cereal

Prepare rice as package directs, omitting butter; set aside. In 1 1/2- to 2-quart saucepan mix egg substitute, sugar, and salt. Gradually whisk in milk. Set over medium-low heat. Stir constantly just until mixture coats a spoon, 5 to 6 minutes. (Do NOT allow to boil). Mix in prunes, rice and remaining ingredients except cereal. Stir over low heat 2 minutes. Serve warm. Top each serving with cereal. Garnish with orange slices and additional prunes, if desired.
Makes 4 to 6 servings.

Note: Leftover pudding can be covered and refrigerated. Serve cold or reheat in microwave oven.

Banana Bread                                              Print Recipe

1/2 cup plum puree * see below
1 cup sugar
1/2 cup water
1 tsp. vanilla
1 1/4 cups mashed very ripe bananas (3 to 4 medium)
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup lowfat buttermilk (or 1/4 cup skim milk mixed with 1 tsp. vinegar)

Preheat oven to 350 degrees. In large bowl mix plum puree, sugar, water and vanilla. Mix in bananas. In another bowl mix dry ingredients; mix into banana mixture in 3 additions, alternating with buttermilk, to blend thoroughly. Pour into greased 9x5-inch loaf pan. Bake in center of oven about 1 hour and 15 minutes until center comes out clean. Cool in pan 10 minutes, then turn out onto rack to cool completely. For best flavor, wrap and store overnight before serving.
Makes 1 loaf, 16 1/2-inch slices

*Plum Puree: Combine 2/3 cup (4 ounces) pitted plums and 3 Tbls. water in container of food processor. Pulse on and off until plums are finely chopped. Makes 1/2 cup.

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