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LOW-FAT LIME BREAD HAS PLENTY OF ZEST

SHARE LOW-FAT LIME BREAD HAS PLENTY OF ZEST

Dear Jeanne: I found this recipe in a cookbook many years ago and I've made it many times since. Could you lighten it for me? Thanks.

- Glenda Kearby, Simi Valley,Calif.

Dear Glenda: Instead of a half pound of butter, I used a combination of margarine, applesauce and corn syrup for moisture. The sweetness of the applesauce and syrup also allowed me to reduce the amount of sugar. Egg substitute instead of whole eggs and non-fat milk provided the rest of the answers. The lime zest really makes this moist bread!

- Each slice contains approximately: Original Recipe: 167 calories; 43 mg cholesterol; 7 gm fat; 187 mg sodium. Revised Recipe: 110 calories; negligible cholesterol; 2 gm fat; 153 mg sodium.

Dear Readers: A good fruit this time of year is the California kiwi. The kiwi fruit comes from New Zealand originally, and since their seasons are the exact opposite of California's, the fruit is available almost all year. Also known as the Chinese gooseberry, the kiwi looks like a large brown egg covered with fine downy hair.

However, this rather unattractive exterior hides a beautiful, brilliantly green flesh sprinkled with tiny, edible black seeds. Its exotic sweet-tart flavor works equally well in both sweet and savory dishes, making it an exceedingly versatile ingredient. This recipe can be used as a dressing on salads of all types, or as a sauce on cold fish, poultry or meat. Also, by substituting white wine or pineapple juice for the rice vinegar, it can be served as a dessert or a chilled fruit soup.

Ripe kiwis can be stored in the refrigerator for up to three weeks. The easiest way to peel a kiwi is to first cut off both ends. Insert a small spoon up under the skin, carefully running it all the way around the fruit to separate the flesh from the skin. It may then be easily slipped off without damaging the delicate flesh of the fruit.

- Potatoes are versatile, filling and low in calories, a major part of a light diet. My booklet, Potatoes Are Not Fattening, offers up some of my best healthful potato recipes. Order it for $3 and a stamped (55 cents), self-addressed, No.10 envelope from Potato, PO Box 5541, Riverton, NJ 08077-5541.

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RECIPES

SWEET LIME BREAD

Bread:

1/2 pound butter, softened

2 cups sugar

2 tablespoons grated lime peel

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

4 eggs, beaten

1 cup milk

Glaze:

1/2 cup sugar

3 tablespoons lime juice

Finely shredded lime peel

Preheat oven to 350 F. Lightly grease two 81/2 x 41/2-inch loaf pans; set aside. To make the bread, cream the butter, sugar and grated lime peel in a large bowl. In another large bowl, place flour, baking powder and salt. Mix with a wire whisk until thoroughly blended. In a medium bowl, mix eggs and milk.

Add dry ingredients and egg mixture alternately to butter mixture in three installments. Mix well after each addition. Divide batter evenly between the two prepared loaf pans and bake in the preheated oven 55 minutes or until golden and a toothpick inserted in the center comes out clean. (Adjust the baking time if making smaller loaves.)

To make the glaze, mix the sugar, lime juice and peel in a small pan. Cook, stirring, over low heat, until the sugar is dissolved. As soon as the bread is removed from the oven, perforate the top of the loaves with a toothpick and drizzle the glaze over the hot bread. Allow the loaves to cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely on racks. The bread may be served immediately or wrapped tightly and frozen.

`SOLVED' SWEET LIME BREAD

Bread:

1/4 cup corn-oil margarine, softened

1/4 cup unsweetened applesauce

1/4 cup light corn syrup

11/4 cups sugar

2 tablespoons grated lime peel

3 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup liquid egg substitute

1 cup nonfat milk

Glaze:

1/3 cup sugar

3 tablespoons freshly squeezed lime juice

1 teaspoon grated lime peel

Preheat oven to 350 F. Coat 2 standard-size loaf pans (81/2 x 41/2 inches) with a nonstick vegetable spray; set aside.

In a large mixing bowl, blend together margarine, applesauce, corn syrup, sugar and lime peel. In another large bowl, combine flour, baking powder and salt. In a 2-cup measure or small bowl, combine egg substitute and milk. Add dry ingredients and milk mixture alternately to margarine mixture in three installments. Beat well after each addition.

Divide batter evenly between the two loaf pans. Bake about 55 minutes, until golden and a toothpick inserted in the center comes out clean. When the breads are almost finished baking, combine the glaze ingredients in a small saucepan and cook over low heat, stirring, until the sugar is dissolved.

As soon as the breads are removed from the oven, poke holes in the top of the loaves with a toothpick. Drizzle the glaze evenly over the top of each loaf. Cool in the pans on a wire rack for 10 minutes. Remove the bread from the pans and allow to cool completely on racks. May be served immediately or wrapped and frozen. Makes two loaves, up to 16 slices each loaf.

CREAMY KIWI DRESSING

3 kiwi, peeled and finely diced (1 cup)

1 banana, mashed

3/4 cup non-fat vanilla yogurt

2 tablespoons rice vinegar

1/2 teaspoon coconut extract

Combine all ingredients and mix well. Refrigerate until cold before serving. Makes 2 cups, eight 1/4-cup servings.

- Each serving contains approximately 45 calories; negligible cholesterol; negligible fat; 18 mg sodium.