Recipe - Cranberry Citrus Bundt Bread (Fat-Free)

BREAD
One half cup Dried cranberries
1/3 cup Fresh orange juice
1 md Orange, washed
1 cup Fresh cranberries,
rinsed/sorted
1 cup Allpurpose flour
1 cup Sugar
One fourth cup Wholewheat flour
2 teaspoon Baking powder
1 cup Nonfat vanilla yogurt
1 teaspoon Baking soda
2 Egg whites

CITRUS GLAZE
One half cup Confectioners' sugar
5 teaspoon Fresh orange juice

Preheat the oven to 375 degrees F. Lightly coat a fluted tube pan with
nonstick vegetableoil spray.

In a small bowl, combine the dried cranberries and orange juice.

Cut the orange in 8 small pieces. Place the orange pieces and fresh

cranberries in a food processor or blender. Pulse until coarsely chopped.

In a medium bowl, combine the allpurpose flour, sugar, wholewheat flour,
and baking powder.

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 chopped orange mixture. Add the dried cranberry mixture and
beat until blended. Add flour mixture and beat just until combined.
Transfer the batter to the prepared pan. Bake 40 to 45 minutes, or until a
wooden toothpick inserted near the center comes out clean. Remove from
oven. Invert and cool 10 minutes 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 cool
completely on the rack and glaze when cool.

To make the glaze: In a small bowl, stir together the powdered sugar and
orange juice until smooth. Drizzle evenly over the cooled bread.

NOTES : By Helen Tribole Healthy Homestyle Desserts: 150 Fabulous Treats
with a Fraction of the Fat and Calories (Viking; October 22, 1996;
$24.95/hardcover) This recipe started off as a muffin, but it grew into
this delighful bread one of my favorites. I am usually the first to
defend keeping nuts in a recipe, because they impart a unique flavor and
texture that would otherwise be missed. This bread is an exception. I
substituted dried cranberries for the nuts and they worked beautifully. How
fat and calories were lowered: * Used nonfat yogurt instead of butter and
sour cream * Eliminated nuts as described above * Replaced whole egg with
egg whites Nutrition Scorecard (per serving) Calories: before 380, after
189 Fat (grams): before 19, after 0 % calories from fat: before 44, after 1
Cholesterol (mg): before 30, after
Recipe by: http://www.foodwine.com/food/foodday/ Posted to Digest
eatlf.v097.n082 by Roberta Banghart bobbi744@sojourn.com on Mar 26, 1997