Puréed fruits that have a high pectin content can be used as egg substitutes. This is because pectin enhances the binding effect which is what’s wanted in many recipes when baking with egg.
There are different brands of egg replacers to choose from. You can buy them in health food stores and some supermarkets also sell them.
When choosing which one to use, check out their ingredients list to see if they are suitable for your diet. For example, some may contain sugar and casein. Some substitutes even contain egg!
Kiisseli is a popular Finnish dessert. It’s probably best described as a cross between a fruit soup and a fruit jelly.
Since I’ve had an abundance of strawberries this year, I’ve used fresh strawberries to make kiisseli. You can also use frozen ones if you prefer.
See the recipe