* Exported from MasterCook *
Diabetic, Low-Fat Lemon Cranberry Anise Bread
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruits Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick Cooking Spray
2 C Unbleached All-Purpose Flour
1 C Whole Wheat Flour
2 Tsp Anise Seed -- Or
Fennel Seeds -- Crushed
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Med Banana -- Ripe
1 1/2 C Buttermilk
1 Egg
1 Egg White
1/2 C Firmly Packed Light Brown Sugar
2 Tbsp Canola Oil
2 Tbsp Lemon Juice
1 Tbsp Shredded Lemon Peel
1 Tsp Vanilla Extract
1/3 C Dried Cranberries
Preheat oven to 350F. Spray an 8-1/2 x 4 in. loaf pan with non-stick
cooking spray; set aside. In a large bowl, stir together the flours, anise
seeds, baking powder, baking soda and salt until well combined. In a food
processor or blender, place the banana, buttermilk, eggs, brown sugar, oil,
lemon juice, peel and vanilla; process until smooth. Pour mixture into the
dry ingredients; stir just until moistened. Stir in the cranberries. Spoon
into the prepared pan. Bake 55 to 60 minutes or until a toothpick inserted
in the center comes out clean. Remove from the pan; cool completely on a
wire rack.
Makes 16 slices.
Per serving: 143 calories; 3 g fat; 14 mg cholesterol; 25 g carbohydrate; 4
g protein; 155 mg sodium; 0 g fiber.
Per serving: 140 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g
Protein; 27g Carbohydrate; 12mg Cholesterol; 171mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 800 0 2928