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In large mixing bowl, beat egg; add oil, yogurt, brown sugar, applesauce, vanilla and lemon/orange rind; mix well. In another bowl, stir together raisins, flour, bran, baking powder, cinnamon, ginger and nutmeg; add to wet ingredients and mix only until combined. Turn into lightly greased (or wax-paper lined) 8" square cake pan. Lightly press almonds into top of batter. Bake in 350 F oven for 45 min or until tester inserted in center comes out clean. (Squares will be moist.) Let cool, then cut into squares. Makes 25 small squares 1 1/2 inch. Per square: 88 cal, 3 g fat, 11 mg cholesterol, 10 mg sodium, 2 g protein, 14 g carbohydrate 1 1/2 fruit choice, 1/2 fat Source: The Lighthearted Cookbook by Anne Lindsay 1988 Heart and Stroke Foundation of Ontario Shared and tested by Elizabeth Rodier Aug 93
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 16 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 8.5mg||3 %|
|Sodium 27.8mg||1 %|
|Potassium 104.4mg||3 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 24.9g|
|Protein 1.2g||2 %|
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Calories per serving: 119
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