INGREDIENTS

INSTRUCTIONS

Mix flour, sugar, baking powder, salt, raisins, nuts, and candied fruit
together.  Combine and beat slightly the banana and orange juice; Set
aside. Beat eggs into Wonderslim/prunes one at a time. Alternately, add
prune/egg mixture and banana/orange mixture to dry ingredients mixed with
fruits and nuts.  A wooden "fork" works well for the mixing. Pack into
9X5X3 loaf pan lightly sprayed with Pam and lined with wax paper. Bake at
350o for 1 hr. or until done.  Cool 20 min. before removing wax paper and
turning out on a rack. Cool before icing.
Icing:   Mix powdered sugar into an egg white until smooth and easily
spreadable.  You want a thin icing. If you get it too thick, add a little
skim milk.  Dot icing with cut up candied (glace') cherries as desired.
After frosting is firm, wrap in aluminum foil and refrigerate. Improves
with freezing.
Notes:  I usually double or triple the recipe. Otherwise, you'll have
leftover icing (which is also good on cookies). You can divide the dough
out into smaller pans; makes nice gifts.
I have modified the original posted recipe for Homemade Wonderslim by
decreasing the lecithin:
3 c. water 1 12 oz. pk. prunes (cut-up type) 1 T. unbleached lecithin 1/4
tsp. citric acid
Cover prunes with water and bring to a boil.  Cool. Blend prunes, water,
lecithin, and citric acid in blender until smooth. Pour in clean quart jar
and refrigerate. Keeps up to 30 days. I pour mine into old jelly jars and
freeze them.  I use 1:1 amounts when substituting for oleo in recipes.
Posted by BETTE IDE <IDE@uwyo.edu> to Fatfree Digest [Volume 13 Issue 18]
Dec. 18, 1994. FATFREE Recipe collections copyrighted by Michelle Dick
1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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