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DELICIOUS SNACKS page 121
1 tablespoon low-sodium baking
powder
1/2 teaspoon cinnamon
114 cup raisins
3 large bananas
2 egg whites
1 1/2 teaspoons vanilla extract
1/4 cup apple juice concentrate
1/2 cup nonfat milk
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1. Combine flour, bran, baking
powder and cinnamon in a large
mixing bowl. Stir in raisins.
2. Blend bananas with egg
whites, vanilla, apple juice con-
centrate and milk.
3. Mix blended banana mix-
ture into dry ingredients.
4. Pour into a 9 x 5 nonstick
loaf tin sprayed with cooking
spray. Bake 45 minutes at 375
degrees. Turn oven up to 400 de-
grees for 10 to 15 minutes to
brown crust. Remove tin from
oven and let cool on a rack. When
lukewarm, remove banana loaf
from tin.
Serve warm or cold.
Makes 1 loaf, 15 slices per loaf.
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The Providence team of physicians, associates and
volunteers is proud to announce that we've made
the list of America's Top 100 Hospitals. Two
independent research firms rated over 3,500 acute-
care hospitals nationwide, examining them for
efficiency, financial stability, and quality of care. And
YAM DATE BARS
in the final analysis, Providence was ranked in the
top 100. We're excited to be in such good company.
But then, after more than 150 years of serving metro
Detroit—we couldn't be anything less.
For more information call: 1-800-968-5595
pRoviDENCE
One of America's top 100 hospitals and close to home.
Member of
rils
Daughters of Charity National Health System, Inc.
'Named by I It :I.\-Mercer healthcare stticl
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1/2 cup whole wheat pastry flour
112 cup "old fashioned" rolled
oats
1 teaspoon baking powder
1/2 teaspoon powdered ginger
1/2 teaspoon pumpkin pie spice
11/2 teaspoons grated orange
rind
11/2 cups boiled, mashed yams
1/3 cup chopped dates, dusted
with 1 tablespoon flour
2 egg whites, stiffly beaten
1. Combine flour, oats, baking
powder, ginger and pumpkin pie
spice in a small bowl.
2. In a large mixing bowl com-
bine mashed yams and orange
rind. Add dry ingredients and
mix.
3. Add dates and fold in egg
whites.
4. Put in a 9 x 9 nonstick bak-
ing pan and spread evenly.
Bake in a 350 degree oven for
30 to 35 minutes, or until brown.
Let cool and cut into bars.
Makes 24 bars.
FIVE MINUTE
BLUEBERRY PIE
2 pints (about 4 cups) fresh or
frozen and thawed blueberries
1/2 cup pitted dates
2 bananas, large, ripe
1/2 cup raisins
1 cup grapenuts or nutty rice
cereal (optional)
1. Place blueberries in an elec-
tric blender.' Turn to low speed
and gradually add chopped dates.
2. Place one half of the cereal
around bottom of two 8-inch pie
plates. Put sliced bananas on top
of cereal and sprinkle raisins on
top of bananas.
3. Spread berry and date mix-
ture on top.
4. Refrigerate for at least 3
hours and serve. Makes enough
for about 2 pies.
1 pie makes 8 servings.
Variation: Garnish with a few
more banana slices, treated with
lemon juice or whipped topping.
A crust may be made with
grapenuts and apple juice. This
does, however, add additional
calories to recipe.