Low Calorie Zucchini Bread

6 egg whites
1/4 cup oil
1/2 cup unsweetened applesauce
1/2 cup sugar
3 teaspoons vanilla
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups crushed, unsweetened pineapple
1/2 cup raisins

Cream egg whites, oil applesauce, sugar and vanilla together until thick and foamy. Withholding 1/2 cup of flour, add the remaining ingredients. Stir well. Adjust consistency of the "batter" with the remaining flour. It should not be thick, but not runny, nor dry. Spray two 5 by 9 inch loaf pans with nonstick spray. Bake at 350F for 50 minutes or until done.

BANANA POTATO PEANUT BREAD

1-3/4 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup  potatoes, peeled, mashed, unseasoned

1/2 cup mashed banana

1/4 cup shortening

2 tablespoons smooth peanut butter

2 tablespoons milk

2 eggs

1/3 cup chopped peanuts

In a large mixing bowl, stir together about half of the flour, all of the sugar, baking powder, soda and salt. Add mashed potato, mashed banana, shortening, peanut butter and milk. With an electric mixer, beat on high speed for 2 minutes. Add eggs and remaining flour; beat until well blended. Stir in peanuts. Pour batter into a greased and floured 8x4x3- inch loaf pan. Bake at 350' for 55-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a rack for 10 minutes. Remove from pan; cool completely on wire rack. For best results, wrap and store overnight before slicing. Makes 1 loaf.

Nutritional Information Per Serving: Calories 160,- Protein 3.5g; Carbohydrates 23g; Fat 6.5g; Cholesterol 27mg,- Sodium 213 mg.

FRENCH TWIST POTATO BREAD

1 large  russet variety potato, peeled, cut up

5-1/2-6 cups bread flour or all-purpose flour

2 packages active dry yeast

I teaspoon salt

1 slightly beaten egg white

1 teaspoon coarse-grained salt (Kosher)

1 teaspoon coarsely ground black pepper

Cornmeal

In a saucepan combine potato and 1 cup water. Bring to a boil, reduce heat. Cover and simmer about 15 minutes or until potato is very tender. Mash potato in liquid. Add additional water to make 2 cups. Cool liquid mixture to 120-130 degrees. In a large mixing bowl, combine 1-1/2 cups of the flour, yeast, 1 teaspoon salt and warm potato mixture. Beat on low speed to mix well; then beat on high speed for 3 minutes, scraping sides of the bowl. Stir in as much of the remaining flour as you can with a spoon. Turn out onto a floured surface and knead 8-10 minutes or until smooth and elastic. Place in a greased bowl; let rise in a warm place until doubled, about 1 hour. Combine egg white and 1 tablespoon water; set aside. Punch dough down. Turn out onto a floured surface; cut into 4 pieces; let rest 5 minutes. Roll each piece into a 12- to 14-inch rope. Brush ropes lightly with egg white mixture; sprinkle lightly with coarse salt and pepper. For each loaf, twist two of the ropes together to form one loaf. Place loaves on greased and cornmeal-coated baking sheets. Let rise in a warm place until nearly doubled, about 35- 40 minutes. Bake in a 3750 oven for 35-40 minutes.Brush loaves with remaining egg white about halfway through baking time. Cool on wire rack. Makes2 loaves.

Nutritional Information Per Serving: Calories 79, Protein 3g, Carbohydrates 169; Fat.3g; Cholesterol 0, Sodium 146mg.

Broccoli Corn Bread

From Taste of Home



INGREDIENTS

2 eggs



1 cup (8 ounces) 4% cottage cheese



1 package (10 ounces) frozen chopped broccoli, thawed



3/4 cup chopped onion



1/2 cup butter or margarine, melted, divided



2 packages (8-1/2 ounces each) corn bread/muffin mix



SERVINGS 12-16

CATEGORY

Breads

METHOD Baked

PREP 10 min.

COOK 40 min.

TOTAL 50 min.

DIRECTIONS

In a mixing bowl, lightly beat eggs. Add cottage cheese, broccoli,

onion, 6 tablespoons butter and muffin mix; beat well. Pour remaining

butter into a 10-in. ovenproof skillet; pour batter into skillet.

Bake at 350° for 40-45 minutes or until golden. Cut into wedges and

serve warm. Yield: 12-16 servings.



NUTRITIONAL INFO

Nutrition Facts: 1 serving (1 piece) equals 143 calories, 8 g fat (5

g saturated fat), 48 mg cholesterol, 245 mg sodium, 13 g

carbohydrate, 1 g fiber, 4 g protein.

Cheddar Corn Bread

From Taste of Home



INGREDIENTS

2 packages (8-1/2 ounces each) corn bread/muffin mix



2 eggs, beaten



1/2 cup milk



1/2 cup plain yogurt



1 can (14-3/4 ounces) cream-style corn



1/2 cup shredded cheddar cheese



SERVINGS 12

CATEGORY

Breads

METHOD Baked

PREP 30 min.

TOTAL 30 min.

DIRECTIONS

In a bowl, combine the corn bread mix, eggs, milk and yogurt until

blended. Stir in corn and cheese. Pour into a greased 13-in. x 9-in.

x 2-in. baking dish. Bake at 400° for 18-22 minutes or until a

toothpick inserted near the center comes out clean. Cut into squares.

Serve warm. Yield: 12 servings.



NUTRITIONAL INFO

Nutrition Facts: 1 serving (1 piece) equals 148 calories, 5 g fat (2

g saturated fat), 48 mg cholesterol, 314 mg sodium, 22 g

carbohydrate, 1 g fiber, 5 g protein.

Cornbread

(Serves 8)



This cornbread is quick and easy to prepare and contains no eggs,

cholesterol, or added fat.



1-1/2 cups soymilk

1-1/2 tablespoons vinegar

1 cup cornmeal

1 cup unbleached or whole wheat pastry flour

2 teaspoons low-sodium baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Preheat the oven to 425° F.



Combine the soymilk and vinegar and set aside. Stir the dry

ingredients together in a large bowl, then add the soy milk mixture

and mix until just blended. Spread evenly in a 9" x 9" baking dish

that has been lightly sprayed with a nonstick spray and bake for 25

to 30 minutes. Serve hot.



Nutrition information per 3" x 3" inch slice: 124 calories, 3 g

protein, 26 g carbohydrate, 0.6 g fat, 4% of calories from fat, 180

mg sodium

Rustic White Bread



1 package dry yeast (about 2-1/4 tsp.)

1 cup warm water (100° F to 110° F)

3 cups bread flour, divided

1 teaspoon salt

Cooking spray

1 tsp. cornmeal

1 tsp. water

1 large egg white, lightly beaten



Dissolve the yeast in 1 cup warm water in a large bowl, and let stand for 5

minutes.



Lightly spoon flour into dry measuring cups; level with a knife. Add 2-3/4

cups flour and salt

to yeast mixture; stir until a soft dough forms. Turn dough out onto a

floured surface. Knead

until smooth and elastic (about 8 minutes); add enough of remaining flour, 1

tablespoon at a time, to

prevent dough from sticking to hands (dough will feel tacky).



Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a

warm place (85°), free from drafts, 45 minutes or until doubled in size.

(Gently press 2 fingers into

dough. If indentation remains, dough has risen enough.)



Punch dough down. Cover and let rest 5 minutes. Shape dough into a 6-inch

round; place on a

baking sheet sprinkled with cornmeal. Lightly coat surface of dough with

cooking spray. Cover and let

rise 45 minutes or until doubled in size.



Preheat oven to 450° F.



Uncover dough. Combine 1 teaspoon water and egg white, stirring with a whisk;

brush over dough.

Make 3 (4-inch) cuts 1/4 inch deep across top of dough using a sharp knife.



Bake at 450° F., for 20 minutes or until bread is browned on bottom and

sounds hollow

when tapped. Remove from pan; cool on a wire rack.



Yield:12 servings (serving size: 1 slice)



Nutrition Information:

CALORIES 128 (4% from fat), FAT 0.6 g (satfat 0.1 g, monofat 0.1 g, polyfat

0.3 g),

PROTEIN 4.6 g, CARBOHYDRATE 25.3 g, FIBER 1 g,

CHOLESTEROL 0.0 mg, IRON 1.6 mg, SODIUM 201,mg, CALCIUM 6 mg.

Corn Bread Bites



This recipe also makes a dozen muffins in a standard muffin tin; bake

17 minutes or until golden brown. You also can double the recipe and

freeze the extra muffins for up to one month. If you do this, prepare

the muffins in two batches so the baking powder doesn't lose its

effectiveness while the extra batter waits for the first batch to be

turned out of the pans.

Ingredients



2/3 cup all-purpose flour (about 3 ounces)

1/2 cup yellow cornmeal

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (2 ounces) shredded sharp cheddar cheese

1/2 cup reduced-fat sour cream

1/4 cup thinly sliced green onions

1 (8 3/4-ounce) can cream-style corn

Dash of hot sauce

1 large egg, lightly beaten

Cooking spray

Preparation

Preheat oven to 375°.



Lightly spoon the flour into dry measuring cups; level with a knife.

Combine flour and next 4 ingredients (through salt) in a large bowl.

Combine cheese and remaining ingredients except cooking spray in a

small bowl; stir with a whisk. Add to flour mixture; stir just until

moistened.



Divide batter evenly among miniature muffin cups coated with cooking

spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups

2 minutes on wire racks; remove from pans. Cool completely on wire racks.

Yield



12 servings (serving size: 3 muffins)

Nutritional Information



CALORIES 108(28% from fat); FAT 3.4g (sat 1.9g,mono 0.5g,poly 0.1g);

PROTEIN 3.7g; CHOLESTEROL 28mg; CALCIUM 89mg; SODIUM 221mg; FIBER

0.8g; IRON 0.8mg; CARBOHYDRATE 15.5g



Barbara Lauterbach , Cooking Light, OCTOBER 2007

Pumpkin-Date Loaf with Cream Cheese Swirl



White cream cheese batter contrasts with the orange pumpkin in this loaf.



Ingredients



1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 large egg white, lightly beaten

2 cups all-purpose flour

1 1/2 teaspoons pumpkin-pie spice

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

1 1/4 cups packed dark brown sugar

3/4 cup canned pumpkin

3 tablespoons vegetable oil

3/4 cup whole pitted dates, chopped (about 5 ounces)

Cooking spray

Preparation

Preheat oven to 350°.



Combine first 4 ingredients in a small bowl; beat with a mixer at

medium speed until blended.



Lightly spoon the flour into dry measuring cups, and level with a

knife. Combine flour and the next 4 ingredients (flour through soda)

in a medium bowl, stirring with a whisk. Combine egg, egg yolk, and

brown sugar in a medium bowl; stir with a whisk until well blended.

Add pumpkin and oil; stir well with a whisk. Stir in dates. Add to

flour mixture, stirring just until moist.



Spoon the batter into a 9 x 5-inch loaf pan coated with cooking spray.

Spoon cream cheese mixture over batter; swirl batters together using

the tip of a knife. Bake at 350° for 1 hour or until a wooden pick

inserted in center comes out clean. Cool for 10 minutes in pan on a

wire rack; remove from pan. Cool completely on wire rack.

Yield



16 servings (serving size: 1 slice)

Nutritional Information



CALORIES 208(22% from fat); FAT 5.1g (sat 1.7g,mono 1.3g,poly 1.7g);

PROTEIN 3.5g; CHOLESTEROL 32mg; CALCIUM 50mg; SODIUM 167mg; FIBER

1.6g; IRON 1.4mg; CARBOHYDRATE 38.1g



Cooking Light, DECEMBER 2001

Beer-Cheese Bread



Ingredients



3/4 cup beer

1/4 cup margarine

3 1/2 cups bread flour, divided

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon ground red pepper

1 package dry yeast

1 egg, lightly beaten

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

Vegetable cooking spray

Preparation

Combine beer and margarine in a small saucepan; place over medium-low

heat until very warm (120° to 130°).



Combine 1 1/2 cups flour and next 5 ingredients (1 1/2 cups flour

through yeast) in a large bowl. Add beer mixture and egg; beat at

medium speed of a mixer 2 minutes or until smooth. Stir in cheese and

1 1/2 cups flour to form a soft dough.



Turn dough out onto a lightly floured surface. Knead dough until

smooth and elastic (about 8 minutes); add enough of remaining flour, 1

tablespoon at a time, to prevent dough from sticking to hands. Place

in a large bowl coated with cooking spray, turning to coat top. Cover

and let rise in a warm place (85°), free from drafts, 1 hour or until

doubled in bulk.



Punch dough down; cover and let rest 10 minutes. Place in a 1-quart

soufflé dish coated with cooking spray. Cover and let rise 40 minutes

or until doubled in bulk. Preheat oven to 375°; bake loaf at 375° for

20 minutes. Cover loosely with foil; bake an additional 20 minutes or

until loaf sounds hollow when tapped. Remove loaf from dish; let cool

on a wire rack.

Yield



16 servings (serving size: 1 slice)

Nutritional Information



CALORIES 150(29% from fat); FAT 4.8g (sat 1.5g,mono 1.8g,poly 1.1g);

PROTEIN 5.3g; CHOLESTEROL 18mg; CALCIUM 70mg; SODIUM 163mg; FIBER

0.8g; IRON 1.3mg; CARBOHYDRATE 20.9g



Jay Harlow , Cooking Light, MARCH 1996