Blueberry Orange Bread (C3)

Adapted by Simmie Sinow from recipe by American Diabetes Association

Yield: 20 servings

1 cup Fiber One cereal (See note below)
3/4 cup water
1 Tbs grated orange or lemon peel
1/4 cup orange juice (see note below)
1/2 tsp vanilla
2 cups Whole Wheat Flour
1 cup sugar replacement
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbs olive oil
1 egg
1 cup frozen blueberries

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9 by 5 by 3 inches.

Fiber One Cereal: Crush cereal. I just put it in a blender on the "pulse" setting and kept pulsing it until it looked pretty crushed.

Orange Juice: For the orange juice, to make this 17DD "legal" you will need to include the pulp. What I did was I put an entire orange in the blender and blended everything together.

Stir together cereal, water, orange peel, orange juice and vanilla in large bowl; let stand 10 minutes.

Stir in remaining ingredients except blueberries. Stir in blueberries; if you are using thawed blueberries, do this gently (which is why I use frozen!).

Put batter into the loaf pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan.

Cool completely before slicing.

If you use MyFitnessPal for calorie tracking, this is in their database.  Look for a brand name of 17DDGal Blog, with the following name:
Blueberry Orange Bread 20 ct

NUTRITION INFORMATION:

17 Day Diet specific:
Natural starches: 1/2 Natural Starch
Fruit and Friendly Fats are minimal/miniscule (Fruit is 1/20th of 1/4 fruit; friendly fat is 1/10th of 2 servings)

Amount Per Serving
Calories 70
Fat: 1.8 grams
Fiber: 1.26 grams
Protein: 1.79 grams
Carbs (some do not count towards "natural starch" count): 12.36 grams
Sugar: 1 gram