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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. dry cranberries
- 1/3 c. fresh orange juice
- 1 med orange
- 1 c. fresh cranberries rinsed and sorted
- 1 c. all-purpose flour
- 1 c. sugar
- 1/4 c. whole-wheat flour
- 2 tsp baking pwdr
- 1 c. nonfat vanilla yogurt
- 1 tsp baking soda
- 2 x egg whites Citrus Glaze:
- 1/2 c. confectioner's sugar
- 5 tsp fresh orange juice
Direcciones
- Preheat the oven to 375 degrees F. Lightly coat a fluted tube pan with nonstick vegetable-oil spray.
- In a small bowl, combine the dry cranberries and orange juice.
- Cut the orange in 8 small pcs. Place the orange pcs and fresh
- cranberries in a food processor or possibly blender. Pulse till coarsely minced.
- In a medium bowl, combine the all-purpose flour, sugar, whole-wheat flour, and baking pwdr.
- 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 minced orange mix. Add in the dry cranberry mix and beat till blended. Add in flour mix and beat just till combined.
- Transfer the batter to the prepared pan. Bake 40 to 45 min, or possibly till a wooden toothpick inserted near the center comes out clean. Remove from oven. Invert and cold 10 min 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 cold completely on the rack and glaze when cold.
- To make the glaze: In a small bowl, stir together the powdered sugar and orange juice till smooth. Drizzle proportionately over the cooled bread.
- NOTES : By Helen Tribole Healthy Homestyle Desserts: 150 Fabulous Treats
- This recipe started off as a muffin, but it grew into this delightful breadone of my favorites. I am usually the first to defend keeping nuts in arecipe, because they impart a unique flavor and texture which would otherwisebe missed. This bread is an exception. I substituted dry cranberries forthe nuts and they worked beautifully.
- How fat and calories were lowered:* Used nonfat yogurt instead of butter and lowfat sour cream
- * Eliminated nuts as described above
- * Replaced whole egg with egg whites
- Calories: before 380, after 189
- Fat (grams): before 19, after 0
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 152 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 328mg | 14% |
| Potassium 95mg | 3% |
| Total Carbs 36.47g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 26.98g | 18% |
| Protein 2.13g | 3% |
