Prunes have long allowed bakers to reduce fat and sugar in cakes and cookies, but in recent years their functional properties have been overlooked. That may be changing. The September 2017 issue of Food Network Magazine featured prunes in chocolate cupcakes with meringue frosting, and the editors were delighted with the results:
“…this dried fruit amazed us: It allowed us to lower the sugar and fat in the recipe, and added tons of health benefits. (Plus, you could hardly taste them!) Prunes are a great source of potassium and magnesium and they’re an easy way to increase your daily fiber intake.” Get the Food Network’s recipe.