Prune puree may be effective fat replacer in cakes

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Prune puree may be effective fat replacer in cakes
Written by Jane Byrne/www.bakeryandsnacks.com

Sept. 23, 2010, New York, NY - New research suggests that prune puree may be an effective fat replacer in cakes, and could also be used to reduce saturated fat levels in other baked goods. | READ MORE