Bottled fruit cake

Yield: 12 servings

Measure Ingredient
4 cups Unsweetened canned or bottled fruit and juice
1 \N Egg or 2 egg whites
1 tablespoon Baking soda
1 cup Unswetened fruit, cut up or mashed if needed
4 cups Whole wheat flour
1 cup Unsweetened fruit juice
1 teaspoon Ground cloves - optional
1 teaspoon Nutmeg
2½ teaspoon Cinnamon
½ cup Raisins or chopped dates - optional
\N \N NOTE: Any congenial mixture of fruit works well. Experiment

SOURCE: Recipes to Lower Your Fat Thermostat. Formatted by Ursula R.

Taylor and gotten at a diabetic conference.

Mash fruit and juice together, or blend it in a blender if you prefer.

Add the egg and baking soda. Mix and set aside.

Mix the egg or egg whites with the cup of fruit. Add to the fruit mixture. Add flour, cup of juice, and spices. Stir in raisins or dates.

Bake at 350 for 45 minutes in a non-stick 9 x 13 inch baking pan. Serve plain or with a dollop of low-cal whipped topping.

Makes 12 servings. Each serving counts as 1 starch and 1 fruit. Each serving has 178 calories and 1 grams of fat.

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