Nutrition Facts

Serving Size 0
Calories 250
Calories from Fat 40
Total Fat 5 g
Saturated Fat 0 g
Cholesterol 30 mg
Sodium 140 mg
Total Carbohydrate 50 g
Dietary Fiber 4 g
Sugars 24 g
Proteins 5 g
Vitamin A 8% DV
Vitamin C 20% DV
Calcium 10% DV
Iron 10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 8
Preparation Time 45 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation

Ingredients Measures
Unbleached flour 1¾ cup
Prune puree ½ cup
Blueberries 2 cups
Whole egg 1 
Granulated sugar ½ cup
Raspberries 2 cups
Baking powder, low sodium 3 teaspoons
Canola oil 2 tablespoons
Lemon peel, grated 1 tablespoon
Fat-free milk ¼ cup
Salt ½ teaspoon
  • 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.