Orange and Chocolate Chip Bread
(Recipe courtesy of Hersey's ~ 16 slices)
| 3 | cups reduced-calorie all-purpose baking mix |
| 1/4 | cup fresh orange juice |
| 1 | tablespoon grated orange peel |
| granulated sugar substitute to equal 1/2 cup sugar |
| 1 | teaspoon vanilla extract |
| 1/2 | cup Hershey's Mini Chips Semi-Sweet Chocolate |
- Preheat oven to 350°F. Spray 9X5X2-3/4-inch loaf pan with vegetable cooking spray.
- Place baking mix in medium bowl. Combine milk, orange juice, egg, orange peel, sugar substitute and vanilla; add all at once to baking mix. Beat until well blended, about 1 minute. Stir in small chocolate chips. Spoon batter into prepared pan.
- Bake 40 to 56 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely. Wrap in foil or plastic wrap; store overnight before slicing.
VARIATION: ORANGE CHOCOLATE CHIP MUFFINS: Heat oven to 350°F. Paper-line or spray 16 muffin cups (2 1/2 inches in diameter) with vegetable cooking spray. Prepare as directed above. Fill muffin cups 2/3 full. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.
| Per serving: | 120 calories, 3 g protein, 3 g total fat, 20 g carbohydrate, 0 mg cholesterol, 260 mg sodium |
| Exchanges: | 2 carbohydrate (1 bread/starch, 1 fruit), 1/2 fat |
|
|
