NOTE: Dried plum puree can be stored in an airtight container in the refrigerator for up to two months.
When using dried plum puree to reduce fat in a recipe, the fat can be reduced by up to half of the amount. For example, if the recipe requires a ½ cup of fat, use ¼ cup of dried plum puree and ¼ cup of fat.
When reducing the fat content in a recipe using dried plum puree, avoid over-mixing the dough or batter, and bake at the minimum time, increasing as necessary. Using low protein and pastry flours will help yield a tender baking product.