|Strawberry-Carrot Tea Bread
Serves 16 / Instead of trans-fatty margarine or shortening, this treat uses canola oil, rich in monounsaturated fat, for tenderness and texture. Strawberries add natural sweetness; if you use frozen berries, drain all liquid before adding to batter.
1. Preheat oven to 350° In a large bowl, mix oil and brown sugar or sucanat with an electric mixer. Add eggs, one at a time, blending well. Add yogurt, water, and vanilla while continuing to beat. Add carrots and blend.
PER SERVING: 240 cal, 37% fat cal, 10g fat, 1g sat fat, 27mg chol, 4g protein, 34g carb, 1g fiber, 93mg sodium