Ingrédients pour Fruit Nut Bread Sugar Free Splenda
- 2 cups all-purpose flour
- Splenda Granular
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- Part Skim Ricotta Cheese
- 1 cup mixed dried fruit (e.g., 1/4 cup each of raisins, cranberries, and chopped apricots)
- 1 cup chopped nuts (e.g., 1/2 cup pecans and 1/2 cup walnuts)
- Vanilla Extract
- 1 tablespoon lemon zest
- 2 large eggs
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Comment préparer Fruit Nut Bread Sugar Free Splenda
- Preheat oven to 325°F (160°C).
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup Splenda granular, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor until crumbly.
- Add 1 cup ricotta cheese, 1 cup mixed dried fruit (e.g., 1/4 cup each of raisins, cranberries, and chopped apricots), 1 cup chopped nuts (e.g., 1/2 cup pecans and 1/2 cup walnuts), 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 large eggs.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour batter into a greased 9x5 inch loaf pan or a similar sized pan lined with parchment paper.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
2g
Fat
48g
Carbs
16g
