Blueberry-raspberry Mini Loaves (Using Prunes)
Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Nutrition Facts
| Serving Size | 0 |
| Calories | 250 |
| Calories from Fat | 40 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Cholesterol | 30 mg |
| Sodium | 140 mg |
| Total Carbohydrate | 50 g |
| Dietary Fiber | 4 g |
| Sugars | 24 g |
| Proteins | 5 g |
| Vitamin A | 8% DV |
| Vitamin C | 20% DV |
| Calcium | 10% DV |
| Iron | 10% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 8 |
| Preparation Time | 45 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Unbleached flour | 1¾ cup |
| Prune puree | ½ cup |
| Blueberries | 2 cups |
| Whole egg | 1 |
| Granulated sugar | ½ cup |
| Raspberries | 2 cups |
| Baking powder, low sodium | 3 teaspoons |
| Canola oil | 2 tablespoons |
| Lemon peel, grated | 1 tablespoon |
| Fat-free milk | ¼ cup |
| Salt | ½ 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.
Source
Northwest Cherry Growers
