RoseWaddles
05-05-2004, 12:42 AM
BANANA NUT CINNAMON SWIRL LOAF
Recipe By :Carol Williams{adapted from Angy's Orange Nut Muffins}
Serving Size : 8 Preparation Time :0:45
Categories : 0-5G Low Carb Bakery Muffins-Cakes-Sweet
Znew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
6 egg whites
1/2 tsp cream of tartar
2 tbsp splenda
1/3 cup Atkins Bake Mix -- or soy flour
2 tbsp splenda
1 1/2 tsp banana extract
1 tsp vanilla
1 tbsp chopped peanuts -- finely chopped
1 1/2 tsp splenda
1 1/2 tsp cinnamon
-Seperate the eggs, put the whites in large mixer bowl with the cream of tartar and 2 tbsp splenda.
-Whip whites until stiff, but not dry peaks form.
-Set aside.
-In a seperate bowl, beat the yolks with the remaining 2 tbsp splendaand the extracts.
-Stir in the bake mix andthe nuts.
-Add a heaping ladle of whites to the yolk/bake mix mixture, stir until well blended anda fairly thin batter.
-Pour this batter into the whites andgently fold in until well combined.Be careful not to break down the volume of the whites.
-Spray a loaf pan andspoon in 1/2 the batter; sprinkle on 1/2 the splenda/cinnamon mix.
-Spoon the rest of the batter on top, sprinkle on the remainer of the
splenda/cinnamon.
-Place in a preheated 350°F-180°C* oven andbake for about 28 minutes.
-Cool almost completely in the pan, remove andfinish cooling on a rack.
-Slice into 8 slices andstore in a covered container in the fridge.Seperate the slices with wax paper.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 69 Calories; 4g Fat (60.3% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 159mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
Recipe By :Carol Williams{adapted from Angy's Orange Nut Muffins}
Serving Size : 8 Preparation Time :0:45
Categories : 0-5G Low Carb Bakery Muffins-Cakes-Sweet
Znew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
6 egg whites
1/2 tsp cream of tartar
2 tbsp splenda
1/3 cup Atkins Bake Mix -- or soy flour
2 tbsp splenda
1 1/2 tsp banana extract
1 tsp vanilla
1 tbsp chopped peanuts -- finely chopped
1 1/2 tsp splenda
1 1/2 tsp cinnamon
-Seperate the eggs, put the whites in large mixer bowl with the cream of tartar and 2 tbsp splenda.
-Whip whites until stiff, but not dry peaks form.
-Set aside.
-In a seperate bowl, beat the yolks with the remaining 2 tbsp splendaand the extracts.
-Stir in the bake mix andthe nuts.
-Add a heaping ladle of whites to the yolk/bake mix mixture, stir until well blended anda fairly thin batter.
-Pour this batter into the whites andgently fold in until well combined.Be careful not to break down the volume of the whites.
-Spray a loaf pan andspoon in 1/2 the batter; sprinkle on 1/2 the splenda/cinnamon mix.
-Spoon the rest of the batter on top, sprinkle on the remainer of the
splenda/cinnamon.
-Place in a preheated 350°F-180°C* oven andbake for about 28 minutes.
-Cool almost completely in the pan, remove andfinish cooling on a rack.
-Slice into 8 slices andstore in a covered container in the fridge.Seperate the slices with wax paper.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 69 Calories; 4g Fat (60.3% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 159mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000