Cranberry Citrus Bundt Bread (Fat-Free)

Cranberry Citrus Bundt Bread (Fat-Free) Ingredients

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

Instructions for Cranberry Citrus Bundt Bread (Fat-Free)

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 on Mar 26, 1997

Main Ingredient: GrainsCuisine: Uncategorized

More like this...

Sugar-Free, Fat-Free Muffins

Fat-Free/sugar-Free Quick Apple Butter

Cranberry Apple Sorbet (Fat Free)

Fat-Free Orange Cranberry Cake

Dairy-Free, Fat-Free Pumpkin Pie

Ingredient Insight - look inside this recipe

All-Purpose Flour	Baking Powder	Baking soda	Cranberries
Egg	Orange	Sugar	Wheat
Yogurt

Breads Fruits Healthwise Cranberries Orange Orange Juice Grains

for flavor and categorization

Recent searches:   crescent ground beef   molten chocolate cake   pork steaks peppers   sauce peanut pork   cilantro juice   bestever   quick spaghetti sauce   stew meat noodles   jam making   log yule   key lime pie lime gelatin   beef tips gravy   pie cheese chili   olive salsa   currant bread   herman cake   banana bread   red chili con carne   1 min microwave fudge   peppers moroccan