Nutrition Facts
Serving Size
0
Calories
250
Calories from Fat
40
Total Fat
5 g
Saturated Fat
0 g
Cholesterol
30 mg
Sodium
140 mg
Total Carbohydrate
50 g
Dietary Fiber
4 g
Sugars
24 g
Proteins
5 g
Vitamin A
8% DV
Vitamin C
20% DV
Calcium
10% DV
Iron
10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings
8
Preparation Time
45 minutes
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients
Measures
Unbleached flour
1¾ cup
Prune puree
½ cup
Blueberries
2 cups
Whole egg
1
Granulated sugar
½ cup
Raspberries
2 cups
Baking powder, low sodium
3 teaspoons
Canola oil
2 tablespoons
Lemon peel, grated
1 tablespoon
Fat-free milk
¼ cup
Salt
½ teaspoon
Directions
- Preheat oven to 375ºF.
- Prepare 16 mini loaf pans with cooking spray and flour. Set aside.
- In a mixing bowl, combine flour, blueberries, raspberries, sugar, baking powder, lemon peel, and salt. Set aside.
- In another mixing bowl, combine prune puree, eggs, oil, and milk. Fold into flour mixture, stirring until moistened. Spoon each loaf pan with 3 ounces batter (about ½ cup).
- Bake for 20 minutes, or until tops are browned.