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Apricot Oatmeal Bread
Heart Smart Healthy Exchanges p.272
Quick tea breads are a healthy baker's secret weapon because they're easy to stir up, they freeze beautifully, and they just brim with that homemade look and taste. The dried apricots are a surprising but truly delightful treat, and the oats give it a wonderfully hearty texture.
1 1/2 cups Bisquick Reduced-Fat Baking Mix
3/4 cup (2 1/4 ounces) quick oats
2/3 cup Carnation Nonfat Dry Milk Powder
1 teaspoon baking powder
3 tablespoons Sugar Twin or Sprinkle Sweet
3/4 cup (3 ounces) chopped dried apricots
1/4 cup (1 ounce) chopped walnuts
1 1/4 cups water
1 egg, beaten, or equivalent in egg substitute
Preheat oven to 350 degrees. Spray an 9-by-5-inch baking dish with butter-flavored cooking spray. In a large bowl, combine baking mix, oats, dry milk powder, baking powder, sugar substitute, apricots, and walnuts. Add water and egg. Blend only to mix. Pour batter into prepared loaf pan. Bake for 40 to 45 minutes or until toothpick inserted near center comes out clean. Place pan on a wire rack and let set for 5 minutes. Remove from pan and continue cooling on wire rack. Cut into 8 thick or 16 thin slices.
Serves 8 (1 thick or 2 thin slices) - each serving equals:
HE: 1/2 Fr, 1 1/2 Br, 1/2 Ft, 1/4 Sm, 1/4 Pr, 2 OC
197 cal, 5g Fa, 6g Pr, 32g carb, 363mg So, 137mg Ca, 2g Fi
Diabetic: 1 1/2 Starch, 1/2 Fruit, 1/2 Fat OR 2 Starch /Carbohydrate, 1/2 Fat
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