|Calories from Fat||40|
|Total Fat||5 g|
|Saturated Fat||0 g|
|Total Carbohydrate||50 g|
|Dietary Fiber||4 g|
|Vitamin A||8% DV|
|Vitamin C||20% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Preparation Time||45 minutes|
Cups of Fruits and Vegetables Per Person: 1.0
|Unbleached flour||1¾ cup|
|Prune puree||½ cup|
|Whole egg||1 |
|Granulated sugar||½ cup|
|Baking powder, low sodium||3 teaspoons|
|Canola oil||2 tablespoons|
|Lemon peel, grated||1 tablespoon|
|Fat-free milk||¼ cup|
- Preheat oven to 375ºF.
- Prepare 16 mini loaf pans with cooking spray and flour. Set aside.
- In a mixing bowl, combine flour, blueberries, raspberries, sugar, baking powder, lemon peel, and salt. Set aside.
- In another mixing bowl, combine prune puree, eggs, oil, and milk. Fold into flour mixture, stirring until moistened. Spoon each loaf pan with 3 ounces batter (about ½ cup).
- Bake for 20 minutes, or until tops are browned.
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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