Unsweetened applesauce has become a staple in my house.
I love using it as a dip or topping for fruit.
But lately, I’ve noticed that it’s not quite as good as it was before.
What can I use instead of unsalted applesauce?
Unsalted applesauce is a great way to add flavor to foods without adding salt.
The problem is that it does contain sugar.
If you want to cut back on added sugars, try these five alternatives.
There are plenty of ways to enjoy applesauce without adding extra sugar.
Try these ideas: 1.
Use apple juice instead of water
What can I use instead of unsweetened applesauce?
If you are looking for something healthier than applesauce, try using mashed banana or apple sauce. Banana contains potassium, vitamin B6, and fiber while apple sauce contains vitamin C and potassium.
What is unsweetened applesauce?
Unsweetened applesauce is a thick paste made from pureed apples. It is used as a healthy alternative to butter or margarine in baked goods such as muffins and cookies. Unsweetened applesauce does not contain any added sugar, but it still tastes great.
5 Alternatives for unsweetened applesauce
Unsweetened applesauces can be found in grocery stores and health food stores. They are usually sold in jars or cans. Most people prefer to buy canned applesauce because it is easier to store and transport. However, if you are looking for something different, here are 5 alternatives for unsweetened applesausce: 1. Puree 1/2 cup of peeled apples such as Granny Smith in a blender until smooth. Add 2 tablespoons of lemon juice and blend again. Pour into a bowl and refrigerate overnight. This recipe yields about 3 cups of unsweetened applesauces. 2. Peel and core 4 medium apples such as Gala. Cut each apple into 8 wedges. Place in a saucepan and fill with enough water to cover the apples. Bring to a boil and simmer 10 minutes. Drain and cool completely. Blend in a food processor or blender until smooth. Strain through a fine mesh strainer. Discard the solids. Stir in 2 tablespoons of lemon juice. Refrigerate overnight. This recipe produces about 3 cups of unsalted applesauce.
If you are looking for a healthy alternative to regular applesauce, try making your own. Simply peel, core, and chop two apples such as Granny Smith and place them in a blender. Add 2 tablespoons of freshly squeezed lemon juice and process until smooth. Transfer to a bowl and refrigerate for at least 12 hours. It’s ready to eat after 24 hours.
To make pumpkin puree, remove the seeds from 1 cup of cooked pumpkin about 1/2 a medium sized pumpkin. Place the pumpkin flesh into a blender along with 3 cups of milk and blend until smooth. Season with salt and pepper. Serve immediately or store in refrigerator for later use. Pumpkin puree freezes well.
Bananas are a great source of potassium, vitamin B6, vitamin C, and dietary fiber. To mash bananas, peel the banana and cut off the ends. Slice the banana lengthwise, then place each half flat side down on a cutting board. Using a sharp knife, slice the banana crosswise into thin slices. Repeat with remaining bananas. For every 4 sliced bananas, mix together 2 tablespoons sugar and 1 tablespoon cornstarch in a bowl. Add the banana slices to the mixture and toss gently to coat. Let stand 5 minutes. Transfer to serving dish and serve warm or cold.
To make fruit puree, wash and dry fruits. Cut the fruit into pieces and remove seeds. Place the fruit in a blender or food processor and process until smooth. Serve immediately or refrigerate. Fruit purees can be used in desserts, sauces, beverages, and baked goods.
Peel and core the pear and cut into slices. Put the pear slices in a bowl and sprinkle with lemon juice. Cover and let stand 15 minutes. Drain well and pat dry. In a saucepan combine sugar, 1/4 cup water, and lemon peel; bring to a boil. Add the drained peaches and simmer 5 minutes or until tender. Remove from heat and cool slightly. Pour mixture into a blender or food processor; blend until smooth. Refrigerate if not using right away.Apricots: Prepare as directed above but substitute apricot halves for peaches.
Cut each raspberry in half lengthwise. Using a spoon, remove the seeds and place the raspberries in a medium bowl. Sprinkle with 2 tablespoons sugar and toss gently to coat. Let sit 30 minutes. Transfer the berries to a serving dish and serve chilled.
Cut pineapple into 1/2 inch slices. Place in a shallow baking pan and sprinkle with lemon juice. Bake at 350 degrees F for 10 minutes. Remove from oven and let cool completely. Peel off skin using a paring knife. Cut fruit into bite sized pieces. In a medium bowl combine pineapple, orange juice, lime juice, and 1 tablespoon sugar. Toss well and refrigerate until ready to serve.
Place apricot halves in a single layer in a shallow baking dish. Sprinkle with lemon juice and set aside. Cover tightly with plastic wrap and place in refrigerator overnight. Drain apricots and discard liquid. Cut apricots into quarters. Combine apricots, orange juice, lime zest, and remaining sugar in a medium saucepan. Bring mixture to a simmer over medium heat. Reduce heat to low and simmer uncovered for 15 minutes. Serve warm or chilled. Bananas: Peel bananas and cut lengthwise into thirds. Arrange banana slices in a single layer in shallow baking dish. Sprinkling each slice with lemon juice. Set aside. Cover tightly with aluminum foil and place in refrigerator overnight or longer. Drain bananas and discard liquid. Slice bananas crosswise into ½ inch thick rounds. Combine bananas, orange juice, lime, and sugar in a medium saucepot. Bring mixture to a boil over medium heat. Reduce to low and simmer uncovered about 5 minutes. Serve warm or cold.
If you are looking for a healthy alternative to mashed potatoes, try making vegetable puree. Vegetables such as carrots, sweet potato, butternut squash, parsnips, turnip, celery root, rutabaga, and beetroot are excellent choices. Simply peel and chop vegetables and combine with enough milk or cream to form a smooth consistency. Add salt and pepper to taste.