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Cream margarine, and gradually add the sugar, beating at medium speed of a mixer until light and fluffy (about 5 minutes). Add egg substitute, and beat until well-blended. Add rum; beat well. Combine flour and the next 3 ingredients. Add to creamed mixture; beat well. Stir in shredded apple and next 2 ingredients. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Yield: 16 servings. Per serving: 167 Calories; 4g Fat (23% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 183mg Sodium NOTES : After I found out I had high cholesterol, I started cooking healthier by taking recipes my family enjoys and creating lighter versions. This bread was a hit. We eat it as a dessert or as a snack in the evening. ~- Diane T. Donnelly, Bronx, New York. Recipe by: Cooking Light, Nov/Dec 1994, page 145 Posted to MC-Recipe Digest V1 #422 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 16|
|Calories from Fat: 64 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 333.5mg||12 %|
|Potassium 157.5mg||4 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 46.5g|
|Protein 2g||3 %|
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Calories per serving: 262
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