Sunday, November 7, 2010

Lowfat Strawberry Raisin Bread wth Orange Essence

I know you're thinking, Waitaminute! Strawberries aren't in season! No, they are not. But when you freeze them just after they've been freshly picked you can enjoy them in baked goods and smoothies all year 'round while not worrying about the damage you are causing our environment -- ie jet fuel used to power a 747 across the country to bring your fresh strawberries to your table.

I happen to have a couple of Ziplock bags filled with the freshly picked fruit in my freezer. I also love them in baked goods with raisins. Might sound odd, but it is a delicious combination!  Add a little touch of orange and, magnifique!


3/4 cup of sugar
2 eggs
1/3 cup of lowfat sour cream
1 tsp baking soda
1 tsp orange extract
2 cups unbleached flour
1 cup raisins
1 cup finely chopped strawberries (if you are using frozen, chop them frozen and toss them in frozen -- They will thaw quickly this way)


Heat oven to 350 degrees

In a large mixing bowl add your eggs, sugar and sour cream and beat on high. Add orange essence and baking powder, mix well. Add flour, mix well and scraped down sides and bottom of bowl as necessary to incorporate all the flour. Add raisins, mix well and fold in berries. Your mixture will turn a lovely shade of pink!

Spray a loaf pan with a non-stick spray and add your batter. Bake for 1 hour, testing for doneness. Some ovens may require an additional 10 minutes.

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