Prep 10 mins
Cook 45 mins
When my husband and I found out he had high colesterol and I was a borderline diabetic we knew we had to change our diets. The only thing was we love cakes and desserts. As a result this fruit loaf was created. We love it and I even make one a week for my dad as he is also a diabetic. (Please note full diabetics should take into consideration their daily intake of fruit when eating this loaf.)
- 1 cup pitted dates
- 1 cup sultana
- 1⁄4 cup Splenda sugar substitute or 1⁄4 cup sugar substitute
- 1 cup water
- 1 tablespoon baking soda
- 1 1⁄2 cups self raising flour
- 1 cup walnuts
- 1 egg
- 1 cup low-fat plain yogurt
- Combine dates, sultanas, baking soda, SPLENDA and water in a saucepan.
- Bring to the boil and simmer on a low heat for 5 minutes.
- Mix together the flour, walnuts, egg and yoghurt and then add the cooled fruit mixture.
- Place the mixture in a loaf/bread tin that has been sprayed or coated with light olive oil.
- Cook in a moderate oven 160 celcius (fan forced) or 170 (normal).
Excellent! I used soya yoghurt, gluten free self raising flour & substituted some of the sultanas with dried cranberrys. Very yummy and nice level of sweetness. Produces a very dark coloured, fruity loaf.