|Unbleached flour||1¾ cup|
|Prune puree||½ cup|
|Granulated sugar||½ cup|
|Baking powder, low sodium||3 teaspoons|
|Canola oil||2 tablespoons|
|Lemon peel, grated||1 tablespoon|
|Fat-free milk||¼ cup|
- Preheat oven to 375ºF.
- 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 3 ounces batter (about ½ cup).
- Bake for 20 minutes, or until tops are browned.
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 2; Other: 0
Northwest Cherry Growers
|Calories from Fat||40|
|Saturated Fat||0 g|
|Dietary Fiber||4 g|
|Vitamin A||8% DV|
|Vitamin C||20% DV|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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