Cranberry Citrus Bundt Bread (Fat-Free)

Title:
Cranberry Citrus Bundt Bread (Fat-Free)

Yield:
12 Servings

Categories:
Breads,
Citrus,
Cranberries,
Healthy




Ingredients:




-----------------------------------BREAD-----------------------------------


   1/2 c  Dried cranberries


   1/3 c  Fresh orange juice


     1 md Orange, washed


     1 c  Fresh cranberries,


          -rinsed/sorted


     1 c  All-purpose flour


     1 c  Sugar


   1/4 c  Whole-wheat flour


     2 ts Baking powder


     1 c  Nonfat vanilla yogurt


     1 ts Baking soda


     2    Egg whites





--------------------------------CITRUS
GLAZE--------------------------------


   1/2 c  Confectioners' sugar


     5 ts Fresh orange juice





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


 nonstick vegetable-oil 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 all-purpose flour, sugar, whole-wheat 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


 eat-lf.v097.n082 by Roberta Banghart 
on Mar 26, 1997