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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

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For more information call: 1-800-968-5595

pRoviDENCE

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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.