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Puree the fresh or drained, canned fruit of your choice in a blender or food processor. Measure the resulting fruit puree in a one-to-one ratio to replace all or part of the liquid oil called for on the box of cake mix. Add the fruit puree when and where the cake mix directions call for you to add liquid oil.
Fruit Purees. Directions. Cook 2 cups sugar with 1 cup water in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. For peach puree: Thaw a 16-ounce bag of frozen peaches, then puree in a blender with 1 teaspoon grated orange zest and 1/2 cup of the sugar syrup.
Replace fat and add flavor to your cakes by substituting fruit puree for the oil. Fat has more than twice the calories per gram of carbohydrates, so replacing oil with fruit puree reduces the calorie count of your cake mix or recipe.
Simple Basic Berry and Fruit Puree Recipes capture the sweet/tart balance of the summer fruit to use in jams and jellies, fruit drinks, ice cream, sorbets, granitas, fruit tarts, and whatever else you might want to use them in.
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