I found this recipe one day when going through my grandmother’s handwritten recipe book. She had written “very, very good” on the corner of the page. Boy, she was right. It is very delicious. To reduce the fat and the carbohydrates in the recipe, the sugar was replaced with a sugar substitute. The margarine was reduced by 1/4 C. and applesauce was used in its place. These kinds of changes can be made to many quick bread recipes to reduce the fat and sugar.
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| Recipes |
1 |
2 |
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4 |
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| 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. |
| Butter or margarine* |
2 T. |
4 T. |
6 T. |
8 T. |
10 T. |
12 T. |
| Egg whites |
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. |
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.
*1 stick margarine = 8 T. or 1/2 C.
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.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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