Cooking Recipes:


Blueberry-Orange Bread

1

cup

Fiber One cereal

3/4

cup

water

1

Tbs

grated orange or lemon peel

1/4

cup

orange juice

1/2

tsp

vanilla

2

cups

Gold Medal all-purpose flour

1

cup

sugar

1 1/2

tsp

baking powder

1/2

tsp

baking soda

1/2

tsp

salt

2

Tbs

vegetable oil

1

egg

1

cup

fresh or frozen (thawed) blueberries

1

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9 by 5 by 3 inches.

2

Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.) Stir together cereal, water, orange peel, orange juice and vanilla in large bowl; let stand 10 minutes. Stir in remaining ingredients except blueberries. Gently stir in blueberries. Pour into pan.

3

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan. Cool completely before slicing. For high altitude (3500-6500 ft) locations: Bake 55 to 65 minutes.

Servings: 24

Nutrition Facts

Serving size: 1/24 of a recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information provided by the recipe author.

Amount Per Serving

Calories

90

Calories From Fat (10%)

8,71

% Daily Value

Total Fat 1g

2%

Saturated Fat 0g

0%

Cholesterol 10mg

3%

Sodium 120mg

5%

Total Carbohydrates 20g

7%

Fiber 1g

4%

Protein 1g

2%

Recipe Type: Bread, Diabetic, Low Fat