1/2 c Homemade Wonderslim (or
Prune babyfood)
3 Eggs equivalent of Egg
Substitute
1/2 c Orange juice
4 ts Baking powder
3/4 ts Salt
1/4 c Raisins
1/2 c Chopped nuts
1/2 c Sugar
1/2 c Mashed banana
2 1/2 c Unbleached flour
1 1/2 Mixed candied fruit
Mix flour, sugar, baking powder, salt, raisins, nuts,
and candied fruit together. Combine and beat slightly
the banana and orange juice; Set aside. Beat eggs into
Wonderslim/prunes one at a time. Alternately, add
prune/egg mixture and banana/orange mixture to dry
ingredients mixed with fruits and nuts. A wooden
"fork" works well for the mixing. Pack into 9X5X3 loaf
pan lightly sprayed with Pam and lined with wax paper.
Bake at 350o for 1 hr. or until done. Cool 20 min.
before removing wax paper and turning out on a rack.
Cool before icing.
Icing: Mix powdered sugar into an egg white until
smooth and easily spreadable. You want a thin icing.
If you get it too thick, add a little skim milk. Dot
icing with cut up candied (glace') cherries as desired.
After frosting is firm, wrap in aluminum foil and
refrigerate. Improves with freezing.
Notes: I usually double or triple the recipe.
Otherwise, you'll have leftover icing (which is also
good on cookies). You can divide the dough out into
smaller pans; makes nice gifts.
I have modified the original posted recipe for
Homemade Wonderslim by decreasing the lecithin:
3 c. water 1 12 oz. pk. prunes (cut-up type) 1 T.
unbleached lecithin 1/4 tsp. citric acid
Cover prunes with water and bring to a boil. Cool.
Blend prunes, water, lecithin, and citric acid in
blender until smooth. Pour in clean quart jar and
refrigerate. Keeps up to 30 days. I pour mine into
old jelly jars and freeze them. I use 1:1 amounts
when substituting for oleo in recipes.
Posted by BETTE IDE to Fatfree Digest
[Volume 13 Issue 18] Dec. 18, 1994.
FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80C!
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