Carrot-Pecan Bread
1 cup plain nonfat or low-fat yogurt
2/3 cup sugar
1/2 cup unsweetened applesauce
1/4 cup oil
1 egg white
1 egg
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups packed grated carrots (about 3)
3/4 cup chopped pecans
1/2 cup raisins (optional)
In large bowl, combine yogurt, sugar, applesauce, oil, egg white and whole egg and mix thoroughly.
In medium bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg and salt. Add flour mixture to yogurt mixture, stirring until just combined. Stir in carrots, pecans and raisins.
Pour batter into greased 9-by-5-inch loaf pan. Bake at 350 degrees 65 to 75 minutes or until tester inserted in center of loaf comes out clean. Let cool in pan 15 minutes. Wrap tightly while still warm. If possible, let loaf stand 1 day before slicing. Makes 1 loaf, 12 servings.
Per serving: 263 calories; 10 g fat (1.1 g saturated fat; 34 percent calories from fat); 40 g carbohydrates; 18 mg cholesterol; 218 mg sodium; 6 g protein; 3.5 g fiber.