Fig puree can be used as a fat replacement in moist, soft and chewy baked goods. Start by replacing half the fat called for in the recipe. It takes some experimenting to find the best substitution amount to give the best baking results. See what you like. Some people find they can even replace all the fat with fig puree; it really is a matter of personal preference and the recipe.
California Fig Puree
- 2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 3/4 cups water
- 2 tsp vanilla
- In the bowl of a food processor, combine all ingredients. Process until smooth.