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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For even more flavor, spread light process cream cheese product on slices of Carrot-Pineapple Bread. Ingredients:
2/3 cup all-purpose flour |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/4 cup sugar |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
2 tablespoons plain nonfat yogurt |
2 tablespoons unsweetened applesauce |
2 teaspoons vegetable oil |
1/2 teaspoon vanilla extract |
1 egg white, lightly beaten |
1/3 cup shredded carrot |
1/4 cup canned crushed pineapple in juice, well drained |
vegetable cooking spray |
Directions:
1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Gently fold in carrot and pineapple.
2. Spoon batter into a 6- x 3- x 2-inch loafpan coated with cooking spray. Bake at 350° for 35 to 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; remove from pan, and let cool on a wire rack.
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