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• 1¾ cup unbleached flour
• ½ cup prune puree
• 2 cups blueberries
• 1 whole eggs
• ½ cup granulated sugar
• 2 cups raspberries
• 3 tsp baking powder, low sodium
• 2 Tbsp canola oil
• 1 Tbsp lemon peel, grated
• ¼ cup fat-free milk
• ½ tsp salt
Preheat oven to 375.
Prepare 16 mini loaf pans with cooking spray and flour; set aside.
In a mixing bowl, combine flour, blueberries, raspberries, sugar, baking powder, lemon peel, and salt; set aside.
In another mixing bowl, combine prune puree, eggs, oil, and milk. Fold into flour mixture, stirring until moistened.
Spoon each loaf pan with three ounces batter or about half cup of batter.
Bake for 20 minutes, or until tops are browned.
Nutritional Analysis: Calories 133, Protein 2g, Fat 2g, Calories from Fat 14%, Cholesterol 15mg, Carbohydrate 27g, Fiber 2g, Sodium 85mg.
Source: Northwest Cherry Growers.
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