Blueberry-raspberry Mini Loaves (Using Prunes)
En Español (Spanish Version)

Nutrition Facts
Serving Size0Calories250Calories from Fat40Total Fat5 gSaturated Fat0 gCholesterol30 mgSodium140 mgTotal Carbohydrate50 gDietary Fiber4 gSugars24 gProteins5 gVitamin A8% DVVitamin C20% DVCalcium10% DVIron10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings8Preparation Time45 minutes
Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation
IngredientsMeasuresUnbleached flour1¾ cupPrune puree½ cupBlueberries2 cupsWhole egg1 Granulated sugar½ cupRaspberries2 cupsBaking powder, low sodium3 teaspoonsCanola oil2 tablespoonsLemon peel, grated1 tablespoonFat-free milk¼ cupSalt½ teaspoon
  • Directions
  • Preheat oven to 375ºF.
  • Prepare 16 mini loaf pans with cooking spray and flour. Set aside.
  • In a mixing bowl, combine flour, blueberries, raspberries, sugar, baking powder, lemon peel, and salt. Set aside.
  • 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).
  • Bake for 20 minutes, or until tops are browned.



  • Diabetic Exchange
    Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 2; Other: 0
    Diabetic 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.

    Source
    Northwest Cherry Growers




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