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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Tuesday, December 11, 2012

Cranberry Nut Bread


This time I had a bag of cranberries I needed to use up before they got 'funky'. This was a nice, easy recipe to make.....and I got to use my chopper 'thingy' that I forgot I had!  If you like cranberries, I would suggest making this!

CRANBERRY NUT BREAD
Makes 2 Loaves
1 Loaf = 16 Slices
1 Slice = 2 PointsPlus™


1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/4 cups Splenda granulated
2 tsp baking powder
1 tsp salt
1 tsp ground ginger
1/4 tsp baking soda
3/4 cup fat-free milk
1/2 cup sugar-free maple syrup
1/3 cup unsweetened applesauce
2 tsp vanilla
2 egg whites OR 6 TBSP liquid egg whites
1/4 cup fat-free egg substitute
2 cups fresh (or frozen) cranberries, coarsely chopped
1/2 cup chopped pecans, toasted


Preheat oven to 350º. Spray the bottoms ONLY of 2 8x4” loaf pans.

In a large bowl, mix together the flours, Splenda, baking powder, salt, ginger and baking soda until well blended.


In a medium bowl, stir together milk, maple syrup, applesauce, vanilla, egg substitute and egg whites until well blended. Stir into the flour mixture until well mixed.





Fold in cranberries and pecans. Spoon evenly into loaf pans.



 
 
 
 
 
 

Bake 55 – 60 minutes or until a wooden toothpick inserted into the center comes out clean. Cool 10 minutes in the pans. Loosen the sides of the bread from the pans and remove breads to cooling racks. Cool @1 hour. Refrigerate.



To toast pecans: Heat oven to 350º. Spread pecans on a shallow pan. Bake uncovered 6 – 10 minutes, stirring occasionally, until light brown.


MY SPIN: The next time I make this.....and there will be a next time.....I'm going to use walnuts instead of pecans because I like them better. OR not use nuts at all which would make a slice 1 PointsPlus™.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

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