From what I have been reading here about prune butter as a fat
substitute it would seem that any dried fruit could be used. Could not a
milder flavored, and lighter colored, fat substitute be made by using
dried pears or dried apples?
I assume it would only be a matter of putting the dried fruit in the
food processor and slowly adding water until a thick puree is obtained,
.... or am I missing something here?
Elrond
From the beautiful Ohio Valley near Cincinnati
------------------------------