Date Paste/Raisin paste
#284523 - 09/29/06 12:56 PM
|
|
|
|
|
adobemoes
Reged: 02/23/04
Posts: 118
Loc: Connecticut
|
|
|
Does anyone know if this is safe for us? I bought a fat free baking cookbook and it uses these two ingredients alot as a base, kind of like applesauce that some use i guess.
the quantities aren't huge, but they're enough to make me wonder.
I hope it's okay because some of these recipes look amazing!
thanks 
Print
Remind Me
Notify Moderator
|
|
|
Adobemoes, I'm guessing that in order to make the paste, the IF gets ground up (or even possibly removed prior to pureeing). I personally would try this product, but not before reading the label carefully, and perhaps even contacting the manufacturer to ask a question or two about how it's made.
I will have to look for that item at the store and try to find out more ... it sounds delicious.
--------------------
Check multiple sources and make the best-informed decision possible!
Print
Remind Me
Notify Moderator
|
|
|
It should be just fine.  Some recipes use date/raisin/prune paste instead of applesauce because it's thicker, richer and the flavor will go better with the recipe than a very distinct apple taste. I'm assuming these recipes in question are baked goods, in which case the flour should provide enough soluble fiber to balance out the paste (which is going to be pretty easy to digest anyway, since the process of making it involves cooking and pureeing, both of which break the IF down to a more easily-digested form).
Hope that helps!
Print
Remind Me
Notify Moderator
|
|
|
What's the name of the cookbook? (I'd like to check it out.)
--------------------
Check multiple sources and make the best-informed decision possible!
Print
Remind Me
Notify Moderator
|
|
|
Thanks so much for your input.. I thought it would be okay, but needed to run it by the experts.
I'll get the name of the cookbook and pass it along- it looks teriffic!
Print
Remind Me
Notify Moderator
|
|
|
I finally remembered! Sorry it took so long. The name of the cookbook is "Secrets of Fat-Free Baking" by Sandra Woodruff, RD.
Here's an example:
Oatmeal fudge Squares
1/2 cup plus 2 tbsp quick oats
1/4 unsweetened applesauce OR mashed banana
1/2 cup sugar
1/3 cup cocoa powder
2 tbsp unbleached flour
1/4 tsp salt (optional)
1/4 cup honey
2 egg whites
1 tsp vanilla extract
1/4 cup chopped walnuts (optional)
Combine oats and applesauce/banana and let sit for 5 minutes. Add remaining ingredients and stir to mix well.
Coat an 8-inch square pan with non-stick cooking spray. Spread batter evenly in pan and bake at 325 for 22 minutes or just until edges are firm and center is set.
cool to room temp, cut into squares and serve.
I haven't tried this yet, but it's typical of what's in the book.
Print
Remind Me
Notify Moderator
|
Posts
