Cranberry citrus bundt bread (fat-free)

Yield: 12 Servings

Measure Ingredient
½ cup Dried cranberries
⅓ cup Fresh orange juice
1 medium Orange, washed
1 cup Fresh cranberries, rinsed/sorted
1 cup All-purpose flour
1 cup Sugar
¼ cup Whole-wheat flour
2 teaspoons Baking powder
1 cup Nonfat vanilla yogurt
1 teaspoon Baking soda
2 \N Egg whites
½ cup Confectioners' sugar
5 teaspoons Fresh orange juice



Preheat the oven to 375 degrees F. Lightly coat a fluted tube pan with nonstick vegetable-oil spray.

In a small bowl, combine the dried cranberries and orange juice.

Cut the orange in 8 small pieces. Place the orange pieces and fresh cranberries in a food processor or blender. Pulse until coarsely chopped.

In a medium bowl, combine the all-purpose flour, sugar, whole-wheat flour, and baking powder.

In a large bowl, stir the yogurt and baking soda. (The volume will nearly double.) Using an electric mixer, beat in the egg whites one at a time.

Beat in the chopped orange mixture. Add the dried cranberry mixture and beat until blended. Add flour mixture and beat just until combined.

Transfer the batter to the prepared pan. Bake 40 to 45 minutes, or until a wooden toothpick inserted near the center comes out clean. Remove from oven. Invert and cool 10 minutes on a wire rack (bread will still be clinging to pan).

Gently run a knife around the outer edges and remove the bread. Let it cool completely on the rack and glaze when cool.

To make the glaze: In a small bowl, stir together the powdered sugar and orange juice until smooth. Drizzle evenly over the cooled bread.

NOTES : By Helen Tribole Healthy Homestyle Desserts: 150 Fabulous Treats with a Fraction of the Fat and Calories (Viking; October 22, 1996; $24.95/hardcover) This recipe started off as a muffin, but it grew into this delighful bread -- one of my favorites. I am usually the first to defend keeping nuts in a recipe, because they impart a unique flavor and texture that would otherwise be missed. This bread is an exception. I substituted dried cranberries for the nuts and they worked beautifully. How fat and calories were lowered: * Used nonfat yogurt instead of butter and sour cream * Eliminated nuts as described above * Replaced whole egg with egg whites Nutrition Scorecard (per serving) Calories: before 380, after 189 Fat (grams): before 19, after 0 % calories from fat: before 44, after 1 Cholesterol (mg): before 30, after Recipe by: Posted to Digest

eat-lf.v097.n082 by Roberta Banghart <bobbi744@...> on Mar 26, 1997

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