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Cranberry Orange Bread (low-fat)

Makes 1 loaf, 12 servings

• 2 tablespoons butter, softened
• 1 cup sugar
• 1/2 cup low-fat yogurt (plain, vanilla, lemon or orange flavor)
• 1 egg
• 1 egg white
• Grated zest of 1 orange
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup orange juice
• 1-1/2 cups fresh cranberries
• 1/4 cup chopped walnuts, toasted

Preheat the oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. Set aside. In a large bowl, beat the softened butter, sugar and yogurt together. Beat in the egg, then the egg white. Beat in the orange zest.

Remove 1/4 cup of the flour and set aside. In a bowl, combine the rest of the flour with the baking powder, baking soda and salt. Add the flour mixture to the egg mixture alternately with the orange juice. Sprinkle the 1/4 cup reserved flour over the cranberries and nuts, and stir to coat. Add cranberries and nuts to the batter and mix until evenly distributed.

Place batter in the prepared pan, smooth the top and bake for 55 to 60 minutes in the preheated oven, or until a sharp knife inserted in the center comes out clean.

Per serving: 220 calories, 4 g fat, 21 mg cholesterol, 155 mg sodium, 41 g carbohydrates, 4 g protein, 1 g fiber.

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