Yummy and Healthy Quick Bread
This is by far the best use of Blueberries ever come up with!
2/3 cut butter, softened
1-1/4 cups sugar blend for baking
2 eggs
4 egg whites
1-1/2 teaspoons lemon juice
3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
2 cups fresh or frozen blueberries (I used 3 cups and it was well worth it)
1 cup canned unsweetened crushed pineapple, drained
1/2 cup chopped pecans or walnuts (totally optional)
1/2 cup flaked coconut (I left this out since I’m not a big fan)
In a large mixing bowl, cream butter and sugar blend. Add the eggs, egg whites and lemon juice; mix well. combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries, pineapple, pecans and coconut.
Transfer to two 8 x 4 x 2 loaf pans coated with spooking spray. Bake at 350 degrees for 50-60 minutes (around 53 seemed to be perfect for mine, but I like mine soft) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yields: 2 loaves.
With the extra cup of blueberries, each piece is so rich that you can really extend the time that these loafs will stick around. They’re pretty healthy too. I highly recommend them.