Combine dates, prunes, raisins and water in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, until furit is tender and water is absorbed, about 10 minutes. Remove from heat and add margarine, stirring until melted; cool.
Mix eggs and vanilla into fruit mixture, mix in combined flour, equal, baking soda, salt, cinnamon and nutmeg. Spread batter evenly in greased baking dish, 11 x 7 x 2 inches, sprinkle with walnuts.
Bake in preheated 350 degree oven until cake springs back when touched lightly. 30-35 minutes. Cool on wire rack, and cut into squares.
Exchange: 1/2 fruit; 1/2 bread, 1 fat.
CAL: 117
PRO: 2 g
CARBO: 17g
FAT: 5g
CHOL: 18 mg
SODIUM: 126 mg
To add glaze:
Orange Cream Cheese glaze:
1/2 pkg of 8 oz size reduced fat cream cheese, softened
1/2 to 1 tsp. orange extract
3 pkts equal sweetner
skim milk
Mix all 3 ingredients and enough milk to make medium glaze consistency.
Exchange: free food
CAL: 18
PRO: 1 g
CARBO: 1 g
FAT: 1 g
CHOL: 4 mg
SODIUM: 22 mg