How to Replace Fat in Recipes With White Bean Puree
White beans are not a specific type of bean; the term refers to any light-colored beans such as butter beans, white kidney beans or cannellini beans. Although beans are usually used in savory dishes, you can also put them into sweet foods. According to the United States National Library of Medicine, smashed or pureed white beans can replace some of the fat products in baked goods. Pureed white beans add moisture and stability to recipes, without imparting a strong flavor. They are lower in fat and calories than butter or shortening, so you can make your favorite desserts healthier.
- Difficulty:
- Moderately Easy
Instructions
Things You'll Need
- Colander
- Can opener
- 1 can white beans (approximately 15 oz.)
- Food processor
- 2 tablespoons water
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1
Place a colander into your sink. Open a can of white beans with a can opener and pour them into the colander.
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2
Position the colander under cold running water to rinse off any excess sodium from the beans. Transfer the drained beans into a food processor.
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3
Add 2 tablespoons of water to the beans in the food processor. Process the beans until they form a smooth, paste-like mixture.
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4
Prepare your recipe batter as directed, but use only 50 to 75 percent (depending on how much fat you want to avoid) of the butter or shortening called for in the recipe. Replace the remaining amount of fat with the white bean puree (25 to 50 percent).
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5
Mix the white bean puree into the batter in the same manner as you would the fat, then bake the recipe as directed. Store any leftover white bean puree in an airtight container in your refrigerator for up to three days.
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1
Tips & Warnings
If you want to have white bean puree already on hand for recipes, transfer the puree into freezer storage bags or airtight containers and freeze for a maximum of four months.
Never replace more than 50 percent of the fat in a recipe with white bean puree or you may alter the flavor of the finished product.
