Core Carrot Cake Oat Bread
Mix together:
1 1/2 cups old fashioned rolled oats
1/2 cup nonfat plain yogurt — PLUS
1 cup nonfat milk
1 teaspoon vanilla extract
1/2 cup grated carrot
Let stand while you are mixing:
Preheat oven to 350° F. Spray cookie sheet or pie plate with cooking spray.
To bowl of rehydrated oatmeal — add:
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Splenda
1 cup oat bran
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Mix to form a dough, then turn out onto baking sheet or pie plate (if
making scones, you should cut the dough into 8ths.) Bake for approx. 40 minutes, or until browned.
Per Serving (excluding unknown items): 119 Calories; 2g Fat (12.7%
calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 539mg Sodium. Exchanges: 1 Grain (Starch); 0 Vegetable; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 1.7 points
Serving Size: 8
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