A husband is to love his wife. Such love never demands obedience. It never demands anything; it seeks not to be served, but to serve…The measure of the love required by the husband is to be well noted, “just as Christ loved the church and gave Himself up for her.” This is a lofty standard. How did Christ show His love for His Church? Think of His gentleness to His friends, His patience with them in all their faultiness, His thoughtfulness, His unwearying kindness. Never did a harsh word fall from His lips upon their ears. Never did He do anything to give them pain. It was not easy for Him at all times to maintain such constancy and such composure and quietness of love toward them; for they were very faulty, and tried Him in a thousand ways. But His affection never wearied nor failed for an instant. Husbands are to love their wives even as Christ also loved the Church, and gave Himself up for it. He loved even to the cost of utmost self sacrifice.

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
Eggs		Breads – qu, Citrus, Cranberries, Healthwise, Not sent	12	Servings

INGREDIENTS

1/2	c	Dried cranberries
1/3	c	Fresh orange juice
1	md	Orange, washed
1	c	Fresh cranberries, rinsed/sorted
1	c	All-purpose flour
1	c	Sugar
1/4	c	Whole-wheat flour
2	ts	Baking powder
1	c	Nonfat vanilla yogurt
1	ts	Baking soda
2		Egg whites
1/2	c	Confectioners' sugar
5	ts	Fresh orange juice

INSTRUCTIONS

BREAD
CITRUS GLAZE
Preheat the oven to 375 degrees F. Lightly coat a fluted tube pan with
nonstick vegetable-oil spray.
In a small bowl, combine the dried cranberries and orange juice.
Cut the orange in 8 small pieces. Place the orange pieces and fresh
cranberries in a food processor or blender. Pulse until coarsely chopped.
In a medium bowl, combine the all-purpose flour, sugar, whole-wheat flour,
and baking powder.
In a large bowl, stir the yogurt and baking soda. (The volume will nearly
double.) Using an electric mixer, beat in the egg whites one at a time.
Beat in the chopped orange mixture. Add the dried cranberry mixture and
beat until blended. Add flour mixture and beat just until combined.
Transfer the batter to the prepared pan. Bake 40 to 45 minutes, or until a
wooden toothpick inserted near the center comes out clean. Remove from
oven. Invert and cool 10 minutes on a wire rack (bread will still be
clinging to pan).
Gently run a knife around the outer edges and remove the bread. Let it cool
completely on the rack and glaze when cool.
To make the glaze: In a small bowl, stir together the powdered sugar and
orange juice until smooth. Drizzle evenly over the cooled bread.
NOTES : By Helen Tribole Healthy Homestyle Desserts: 150 Fabulous Treats
with a Fraction of the Fat and Calories (Viking; October 22, 1996;
$24.95/hardcover) This recipe started off as a muffin, but it grew into
this delighful bread -- one of my favorites. I am usually the first to
defend keeping nuts in a recipe, because they impart a unique flavor and
texture that would otherwise be missed. This bread is an exception. I
substituted dried cranberries for the nuts and they worked beautifully. How
fat and calories were lowered: * Used nonfat yogurt instead of butter and
sour cream * Eliminated nuts as described above * Replaced whole egg with
egg whites Nutrition Scorecard (per serving) Calories: before 380, after
189 Fat (grams): before 19, after 0 % calories from fat: before 44, after 1
Cholesterol (mg): before 30, after
Recipe by: http://www.foodwine.com/food/foodday/ Posted to Digest
eat-lf.v097.n082 by Roberta Banghart <bobbi744@sojourn.com> on Mar 26, 1997

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