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Blueberry-raspberry Mini Loaves (Using Prunes)

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
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
  1. Preheat oven to 375ºF.
  2. Prepare 16 mini loaf pans with cooking spray and flour. Set aside.
  3. In a mixing bowl, combine flour, blueberries, raspberries, sugar, baking powder, lemon peel, and salt. Set aside.
  4. 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).
  5. Bake for 20 minutes, or until tops are browned.

Diabetic Exchange Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 2; Other: 0 Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source Northwest Cherry Growers

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