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Blueberry-raspberry Mini Loaves (Using Prunes)

Blueberry-raspberry Mini Loaves (Using Prunes)

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size0
Calories 250
Calories from Fat40
Total Fat 5 g
Saturated Fat0 g
Cholesterol 30 mg
Sodium 140 mg
Total Carbohydrate 50 g
Dietary Fiber4 g
Sugars24 g
Proteins 5 g
Vitamin A8% DV
Vitamin C20% DV
Calcium10% DV
Iron10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings8
Preparation Time45 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation    TOP

IngredientsMeasures
Unbleached flour1¾ cup
Prune puree½ cup
Blueberries2 cups
Whole egg1 
Granulated sugar½ cup
Raspberries2 cups
Baking powder, low sodium3 teaspoons
Canola oil2 tablespoons
Lemon peel, grated1 tablespoon
Fat-free milk¼ cup
Salt½ teaspoon
  1. Directions
  2. Preheat oven to 375ºF.
  3. Prepare 16 mini loaf pans with cooking spray and flour. Set aside.
  4. In a mixing bowl, combine flour, blueberries, raspberries, sugar, baking powder, lemon peel, and salt. Set aside.
  5. 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).
  6. 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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