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April 2004

Apricot Bread - Lite

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Makes:    loaf	1	2	3	4	5	6
Ingredients:
Dried apricots	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Raisins	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Water	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Splenda	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Ground cloves	1/8 t.	1/4 t.	3/8 t.	1/2 t.	1/2 t. + 1/8 t.	3/4 t.
Nutmeg	1/8 t.	1/4 t.	3/8 t.	1/2 t.	1/2 t. + 1/8 t.	3/4 t.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Margarine*	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Egg white	1	2	3	4	5	6
Nonfat yogurt	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Unsweetened applesauce	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.

*1 stick margarine = 8 T. or 1/2 C.                                         

Assembly Directions:

Preheat oven to 350 degrees. Cut apricots into 4 or 5 pieces. Kitchen scissors work the best. Cook apricots and raisins in water for 5 minutes in saucepan on stovetop or in the microwave. Add sugar, spices, salt and margarine. Mix and let cool. Then add egg whites, yogurt, applesauce, flour and baking soda. Stir well. Fold into lightly greased bread pans and bake for 45 to 55 minutes or until knife inserted in the center of the loaf comes out clean.

Freezing Directions:

Allow bread to cool. Place in a gallon freezer bag. Seal, label and freeze.

Serving Directions:

Thaw and slice into 12 slices.

Comments:

The taste of the fruit is more pronounced in this version of the recipe.

Recipe Tip: Sometimes Splenda can affect the texture of the bread. If you notice a difference, try half Splenda and half sugar when you make the recipe.

Nutritional Info: 

Per Serving: 120 Calories; 2g Fat (16.0% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 224mg Sodium. 

Exchanges: 1 Grain (Starch); 1/2 Fruit; 1/2 Fat.

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