| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
|
Diabetic, Desserts, Fruits |
16 |
Servings |
INGREDIENTS
| 1/3 |
c |
Margarine; room temp; |
| 3 |
tb |
Sugar; |
| 3 |
lg |
Egg white; room temp |
| 1 |
c |
Flour; |
| 2/3 |
c |
Graham flour; |
| 1 |
ts |
Pumpkin pie spice; |
| 1 |
tb |
Baking powder; |
| 1 |
ts |
Baking soda; |
| 1/2 |
ts |
Salt; |
| 1 |
c |
Unsweetened applesauce; |
| 3 |
tb |
Liquid Sugar substitute; |
| 1/2 |
c |
Nuts; chopped |
INSTRUCTIONS
Cream margarine and sugar together until light and fluffy. Add egg
whites to creamed mixture and beat at medium speed for 1/2 minute.
Stir together flours, spices, baking powder, baking soda and salt
until well blended. Add applesauce, sweetener, and nuts, along with
flour mixture, to creamed mixture. Mix at medium speed only until the
flour is moistened. Do not overbeat. Spread evenly in a 9x5x3 inch
loaf pan that has been greased with margarine. Bake at 375 F for 45
minutes, or until a cake tester comes out clean form the center and
the bread pulls away from the sides of the pan.Cool 10 minutes in the
pan, and turn out onto a wire rack to cool to room temperature. Cut
into 16 equal slices. serve 1 slice per serving. From *Prodigy's Food
and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin
~PHFC09A.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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