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Title: Blueberry loaf
Categories: Breads, Breakfast, Diabetic, Low-fat
Yield: 16 Servings
1 c All-purpose flour
3/4 c Whole wheat flour
1/2 c Shreds of wheat bran cereal
1/3 c Brown sugar or brown sugar
-substitute to equal 1/3 c
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Unsweetened orange juice
1 tb Vegetable oil
1 c Fresh blueberries
Vegetable cooking spray
Combine flours, cereal, brown sugar substitute, baking powder, soda,
and salt in a medium bowl, stirring until well combined. Set aside.
Combine orange juice, egg, and oil in a large bowl; beat at medium
speed of an electric mixer until well blended. Gradually add flour
mixture, stirring just until moistened. Gently fold in blueberries.
Spoon batter into an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with
Bake at 350øF. for 50 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan 10 minutes; remove from pan, and
cool completely on a wire rack. Makes 1 loaf (16 slices).
PER SERVING (1 Slice):
Protein: 2 gm
Fat: 2 gm
Carbohydrates: 15 gm
Cholesterol: 16 mg
Fiber: 1 gm
Sodium: 191 mg
Exchanges: 1 Starch
FROM: All New Cookbook for Diabetics and Their Families by
University of Alabama at Birmingham
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