— Tina Duffy

Applesauce works really well, uh, as well as other, uh, fruit purees. It could be date or fig, or apricot or something else. Uh, you have a choice between using fresh fruit purees, uh, or, uh, more, uh, flavor and sugar intense dry fruit, uh, purees. Um, and so try them both ways. Um, I would, um, uh, you know, the, uh, in the case of apple sauce or other, uh, fresh fruit purees, they add a lot of moisture, uh, which, you know, can be a good thing or can really disrupt, uh, uh, a finished product. So there's gonna be some trial and error there. If you want to simply start, um, by, um, omitting a granular sugar and substituting it with a very wet applesauce, or, uh, I, you know, would suggest that you might even take a look for recipes that from the beginning, have already been tested, and call for applesauce, uh, as ingredients, okay? Because ultimately the recipe or the formula that you're starting with will need to be tested and rewritten, uh, to accommodate this very different ingredient that you're talking about, okay? But, uh, you have the potential of using any kind of a sweetener that you choose, okay? You'll just need to, um, readjust, uh, the recipe accordingly. Thank you.