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6/2/08 7:33 P

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Cranberry Banana Bread

1 1/2 cups Bisquick Reduced Fat Baking Mix
1/2 cup granular Splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups coarsely chopped frozen cranberries
1/4 cup (1 ounce) chopped walnuts
2/3 cup (2 medium) mashed ripe bananas
2 tablespoons Land O lakes no fat sour cream
2 tablespoons fat free milk

Preheat over to 350 degrees. Spray a 9 by 5 inch loaf pan with butter flavored cooking spray. In a large bowl, combine baking mix, Splenda, baking powder and baking soda. Stir in cranberries and walnuts. In a small bowl, combine mashed bananas, sour cream and milk. Add wet mixture to dry mixture. Mix gently just to combine, using a sturdy spoon. Spread batter into prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Place loaf pan on a wire rack and let set for 110 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 thick slices.

Serves 8 - Each serving equals:
HE: 1 Br, 2/3 Fr, 1/4 Fa,1/4 Sl
144 Calories, 4 gm Fa, 3 gm Pr, 24 gm Ca, 256 mg So, 30 mg Cl, 2 gm Fi
Diabetic: 1 1/2 St, 1/2 Fr, 1/2 Fa

Health Exchanges Newsletter, Vol IX, Issue 12 - December 2000, pg 11
Joanna M Lund

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