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Puree your way to healthier cooking

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Purees can be made in powerful blenders like the EBR2601, with 3 adjustable speeds that will get your puree to the right consistency.Purees can be used as a healthier alternative to using cream in cream soups.

Looking for ways to cut down on using oil, eggs and sugar in your cooking? Look no further than the fruits and vegetables in your fridge for an all-natural substitute.

Purees can prove to be a low calorie, low fat replacement in certain foods, like soups, desserts, salads dressings and various cakes. And all you need is a powerful blender with adjustable speeds like the Electrolux EBR2601 to puree these fruits and vegetables.

EBR2601-STD

Purees can be made in powerful blenders like the EBR2601, with 3 adjustable speeds that will get your puree to the right consistency.

Cream soups are a well-loved comfort food, both for its creamy taste and texture.  However, the cream that gives the soup its texture can be high in calories. For a low-fat alternative, pureeing the soup with cooked potatoes instead of cream will also give it the desired thick texture. Pureed tofu can also be used instead of cream.

When making tofu puree, the creamy, custard-like silken tofu is generally the best type of tofu for making your puree substitutes. And it can be used as more than just an alternative to cream in soups and sauces. Pureeing this soy product will give you a great substitute for eggs or milk in bread, cookies and pudding. It can also be used in place of yogurt in smoothies, milk in mashed potatoes and sour cream or oil in salads.

puree soup

Credits: soupy8808

Purees can be used as a healthier alternative to using cream in cream soups.

Where fruit purees really shine is in the realm of baking and assorted desserts, as the sweetness of the fresh fruit can be used to replace cooking oil, eggs and butter.

One quarter of a cup of pureed apples or pears will replace one egg in a cake recipe. They not only add moisture, but also their respective fruity flavours in the cake. Unlike eggs however, they will not make your cake rise or turn out fluffy.  If the pureed fruit makes the cake denser than you’d like, add half to one teaspoon of baking powder to get a lighter result.

Apple or pear purees can also replace the oil or butter in cookies, breads and coffee cakes. If their natural flavours clash with the spices or chocolate in a cake, try banana, peach or prune purees in these instances.

If using purees, do use about half as much fruit puree as the amount of fat required by the recipe – although do add more puree if the cake mixture looks dry. If the result is more fruity than you’d like, try the recipe using  half the quantity of cooking oil and half puree.

Vegetable purees such as pumpkin and sweet potato can also be used as replacements for butter or oil in baking. For vegetable purees, use about three quarters of the amount of fat required in the recipe.

It might be a little different, but using fruit purees impart both flavour and nutrition from the fruit to the baked product, ensuring a more delicious and guilt-free consumption experience.

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