INGREDIENTS

INSTRUCTIONS

In a medium-sized heat-proof bowl, combine the figs and pistachios, add
boiling water and let cool to room temperature, about 1 hour.  Position a
rack in the center of the oven and preheat to 350 F.  Grease an 8-1/2" by
4-1/2" loaf pan.  In medium sized bowl, combine the flour, baking soda and
salt.  In a large bowl, beat the butter until fluffy.  Gradually beat in
the sugar.  Add the egg and vanilla and beat for 1 to 2 minutes, or until
lightened.  Add the dry ingredients and beat until just blended.  With a
spoon, blend in the fig mixture.  Turn into the prepared pan and bake 1 to
1 1/4 hours, or until the bread just begins to pull away from the sides of
the pan, and the top springs back when lightly touched.  Cool in pan on a
rack for 15 minutes, and then turn out and cool completely.  Wrap in
plastic and store overnight before serving.  Cut into thin slices.
Yield: One 8-1/2" x 4-1/2" loaf - 22 slices
Each serving contains approximately:
Calories 124, Fat 3.39 g, Dietary Fiber 2.22 g, Carbohydrates 22.4 g,
Protein 2.38 g, Sodium 94.8 mg, Cholesterol .026 mg
Calories from protein: 7%
Calories from carbohydrates: 69%
Calories from fats: 24%
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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