• Blueberry-raspberry Mini Loaves (Using Prunes)

    Nutrition Facts

    Serving Size 0
    Calories 250
    Calories from Fat 40
    Total Fat 5 g
    Saturated Fat 0 g
    Cholesterol 30 mg
    Sodium 140 mg
    Total Carbohydrate 50 g
    Dietary Fiber 4 g
    Sugars 24 g
    Proteins 5 g
    Vitamin A 8% DV
    Vitamin C 20% DV
    Calcium 10% DV
    Iron 10% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 8
    Preparation Time 45 minutes
    Cups of Fruits and Vegetables Per Person:  1.0

    Ingredients and Preparation

    Ingredients Measures
    Unbleached flour 1¾ cup
    Prune puree ½ cup
    Blueberries 2 cups
    Whole egg
    Granulated sugar ½ cup
    Raspberries 2 cups
    Baking powder, low sodium 3 teaspoons
    Canola oil 2 tablespoons
    Lemon peel, grated 1 tablespoon
    Fat-free milk ¼ cup
    Salt ½ teaspoon
    1. Preheat oven to 375ºF.
    2. Prepare 16 mini loaf pans with cooking spray and flour. Set aside.
    3. In a mixing bowl, combine flour, blueberries, raspberries, sugar, baking powder, lemon peel, and salt. Set aside.
    4. 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).
    5. Bake for 20 minutes, or until tops are browned.

    Diabetic ExchangeFruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 2; Other: 0Diabetic 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.

    SourceNorthwest Cherry Growers

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