Serves: 10
Total Calories: 149

1 1/2 cups sifted white flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 egg whites
1/2 cup low-fat buttermilk (1%)
1/4 cup pureed pear (find in the baby food aisle)
1 1/2 teaspoons vanilla extract
1/4 cup unsalted butter or stick margarine, softened
1/2 cup granulated sugar

1. Position the oven rack in the lower third of the oven. Preheat the oven to 325°F. Spray an 8 x 5-inch loaf pan with nonstick cooking spray.

2. Sift the flour, baking powder, baking soda, and salt together and set aside. In a small bowl, whisk the egg and egg whites. In another small bowl, whisk together the buttermilk, pears, and vanilla.

3. In a medium bowl with an electric mixer at medium-high speed, beat the butter until creamy, 30 seconds. Gradually add the sugar and continue beating for 3 minutes. Slowly add the eggs, beating 2 minutes more. Keeping the beating constant, alternate adding the flour mixture in thirds and the buttermilk mixture in halves, ending with the flour mixture, beating just until well combined. Pour into the prepared pan and bake until golden brown, about 45-55 minutes. Cool 10 minutes, then cool completely on a rack.

EXCHANGES
1 1/2 Carbohydrate
1/2 Fat

NUTRITION FACTS
Calories 164
Calories from Fat 48
Total Fat 5g
Saturated Fat 3g
Cholesterol 34mg
Sodium 139mg
Carbohydrate 25g
Dietary Fiber 1g
Sugars 11g
Protein 4g

Nutritional Facts:

Serves: 10
Total Calories: 149
Calories from Fat: 44

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
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Carrot Cake
Cheesecake
Chunky Apple Cake
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Orange Chiffon Cake
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Pound Cake
Seven-Minute Frosting
Sponge Cake
Strawberry Shortcake