Search This Blog

Pages

Sunday, May 19, 2013

LOW FAT CRANBERRY BREAD

I have this thing about having a roll, tortilla, sweet bread or muffin with my salad.  But, in order not to cancel out the good nutrition in the salad, I've been trying out different versions of lower fat/lower calorie muffins and breads.  I've put one together, combining a couple of different recipes and thought I'd share this with you.
Looks good right?  It was and very moist.
So, here are the ingredients:

Batter:
  • 2 1/3 cups Bisquick Heart Smart mix
  • 3/4 cup truvia
  • 1/2 cup reduced fat sour cream
  • 1/4 cup applesauce
  • 1/4 cup fat free milk
  • 2 Tbsp grated orange peel
  • 5 egg whites or 3/4 cup fat free egg product
  • 1 cup craisins
Streusal topping:
  • 1/3 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 2 Tbsp. flour
  • 1 Tbsp. melted butter
Glaze:
  • 2-tsps. orange juice
  • 1/4 cup powdered sugar
Heat oven to 375.  Use Pam to spray a 9x5 loaf pan.  In medium bowl, stir Bisquick, truvia, sour cream, applesauce, orange peel and egg whites until moistened.  Stir in cranberries.  Pour into pan.  Make streusal and sprinkle over the top of the batter.  Bake 50-55 minutes.  Cool 15 minutes; remove from pan.  Combine OJ and powdered sugar to make a glaze and drizzle over the top of the bread once it has completely cooled.   Enjoy!

No comments:

Post a Comment