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Preserves
2 tablespoons + 1 3/4 cup whole grain pastry flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
6 tablespoons butter, at room temperature
1 large egg
1/2 cup orange juice
2 teaspoons grated orange peel
Preheat oven to 350 degrees F. Coat an 8 1/2" x 4 1/2" loaf pan with cooking spray.
In a small bowl, mix blueberries and 2 tablespoons of the flour.
In a mediuim bowl, mix remaining 1 3/4 cups flour, cornmeal, baking powder, baking soda and salt.
Place sugar and butter in a large bowl. Using an electric mixer on high speed, beat 3 minutes, or until light and fluffy. Add egg, and beat well. Beat in orange juice and orange peel.
Add flour mixture, and beat on low speed until well blended. Stir in blueberries. Pour into prepared pan.
?Bake 55-60 minutes, or until a wooden pick inserted in center comes out clean. Cool on rack 5 minutes. Remove from pan, and place on rack to cool completely.
Makes 12 servings
Per Serving: cal. 174, protein 3g, carbs 28g, fat 6g, chol. 35mg, fiber 2g, sodium 260mg
Exchange per serving: 1 starch, 1 other carb., 1 fat
Carb choices: 2
