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.

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