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

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